Advertisement

Try this pig cheek vindaloo with our pilau rice or naan bread. Also, check out other classic Indian curries such as our chicken madras, chicken jalfrezi or easy lamb bhuna.

  • 600g trimmed pork cheek or pork leg
    cut into 2cm pieces
  • 120ml vegetable oil
  • 3 small onions
    finely chopped
  • 250ml chicken stock
  • (optional) dried red chillies

marinade

  • 100ml 
white wine vinegar
  • 6-8 black peppercorns
  • 1 tsp sugar
  • finely grated to make 1 tbsp ginger
  • crushed to make 1 tsp (about 3 cloves) garlic

paste

  • pods 4 green cardamom
  • 4 cloves
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 4-8 whole red chillies
    roughly chopped
  • 1 tsp turmeric
  • 2 tbsp malt vinegar

Nutrition:

  • kcal479
  • fat37g
  • carbs5.8g
  • fibre1.3g
  • protein30.8g
  • salt0.3g

Method

  • step 1

    Mix the marinade ingredients together then toss with the meat and chill for 4 hours. To make the paste, grind the whole spices, then whizz them in a blender with the chilli, turmeric and vinegar. Heat the oil in a heavy pan, add the marinated meat (removing the peppercorns) and fry until lightly brown.

  • step 2

    Scoop out the meat, add the onions to the pan and cook until golden.

  • step 3

    Put the meat back in the pan and cook for 5 minutes. Add the spice paste and cook for another 5 minutes. Add the stock and dried chilli (if using) reduce to a simmer. Cover and cook until the meat is completely tender, about 2 -2½ hours.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement