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Recipe

Pork vindaloo

Jun 29, 2012 2:00pm
  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

Pork vindaloo
  • 1 kilogram boneless pork shoulder, cubed
  • 1/3 cup vindaloo curry paste
  • 1 tablespoon oil
  • 2洋葱,切
  • 3 clove garlic, crushed
  • 2 teaspoon finely chopped ginger
  • 1 small birdseye chilli, chopped
  • 2 cup beef stock
  • 1 tablespoon tomato paste
  • rice, naan bread, to serve
Raita
  • 1 cup thick natural yoghurt
  • 1/2 cup grated cucumber, drained
  • 2 tablespoon lemon juice
  • 2 tablespoon finely chopped mint leaves
  • 1 clove garlic, crushed

Method

Pork vindaloo
  • 1
    Combine pork and vindaloo paste in a shallow dish. Cover; marinate in fridge 2-3 hours.
  • 2
    Heat half oil in a large, heavy-based sauce pan on high.
  • 3
    Brown meat, in 3 batches, 2-3 minutes each batch. Transfer to a plate. Reduce heat to medium. Add remaining oil to pan; saute onion 2-3 minutes, until tender.
  • 4
    Add garlic, ginger and chilli; cook 1 minute, until fragrant. Return pork to pan with stock and tomato paste. Bring to boil on high. Reduce heat to low; simmer, covered, 1-1 1/2 hours, until meat is tender and sauce has thickened.
  • 5
    Meanwhile, to make raita, in a small bowl, combine all ingredients. Season to taste.
  • 6
    Serve curry with rice, raita and naan bread.

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