Pork Vindaloo

Hot spices with the flavour of Pork. A classic.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 120 Minutes Cooking Time 70 Minutes

Vindaloo Spices: Grind together to a fine paste
20 Kashmir Red Chillies
3 tablespoon Vinegar
1 tablespoon Black pepper corns
2 teaspoon cumin seeds
2 teaspoon coriander seeds
3cm cinnamon
5 cloves
3cm Ginger chopped
1 Garlic clove chopped
1 teaspoon Turmeric powder
1 teaspoon Brown Sugar
1 tablespoon Mustard seed
1 teaspoon fenugreek seeds
1 Kg Lean Pork cubed
2 Tablespoons vegetable oil
1 Kg Onion finely chopped
1 Garlic clove chopped
6 cm Ginger chopped
10 medium sized Green chillies vertically sliced and deseeded
Salt to taste
Marinate the cubed pork with the vindaloo spice paste for 2-3 hours.
Then in a large wok add the oil.
When it is hot add the chopped onions and fry till golden brown.
Add the garlic ginger and green chillies and fry for 2 minutes.
Add the marinated pork with all the paste.
Stir frequently and reduce the heat to a medium level.
Add one cup of water and bring to a boil.
Reduce the heat and cook over a low fire for an hour.
Add salt if required