Fall-apart vindaloo with red onion mint chutney
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4-6
Skip to ingredients
- 1kg pork shoulder or necktrimmed of excess fat
- vegetable oil
- 2 large onionsthinly sliced
- 2 cloves garlicchopped
- 4 tbsp tomato purée
- 3 tbsp malt or red wine vinegar
- 1 tsp mild or medium chilli powder
- 1½ tsp ground turmeric
- 2 long cinnamon sticks
- steamed to serve basmati rice
- 1 small red onionmixed with 1 bunch fresh mint leaves or coriander to serve
Marinade
- 6 (seeds only) cardamom pods
- 6 black peppercorns
- 6 whole cloves
- 5 Kashmiri or other long skinny dried red chilliesseeded
- 2½ tsp cumin seeds
- 2½ tsp coriander seeds
- 5cm piece gingerpeeled
- 4 cloves garlicpeeled
- 3 tbsp malt or red wine vinegar
- 1 tsp sugar
Nutrition: per serving
- kcal348
- fat20.1g
- carbs10.1g
- fibre2.7g
- protein30.3g
- salt1.1g
Method
step 1
Cut the pork into large pieces and put them in a bowl. For the marinade, use a small frying pan to toast the cardamom, peppercorns, cloves, chillies, cumin and coriander. When fragrant, after 30 seconds, remove and put in a spice grinder. Grind finely, and put in food processor with the ginger, garlic, vinegar, a good tsp of salt and the sugar. Blend well and pour into the bowl with the pork. Toss well and chill for two hours or overnight for best flavour.
step 2
Heat a large frying pan with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan and add 2 tbsp oil, the onion and garlic. Cook until soft, about 10 minutes, on a medium-low heat. Add the meat with the reserved marinade, tomato purée, vinegar, chilli powder, turmeric and cinnamon sticks. Add 400ml water and stir. Cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart tender. Taste for additional vinegar, salt or sugar. Serve with steamed basmati rice, and some chopped red onion with mint or coriander.
