Pork Vindaloo is our version of a Goan recipe and is all about taste. Not the intense heat that we all associate with British vindaloos. And using vinegar, a Portuguese influence, brings out the flavours of the spices.
Chicken, Beef, Duck, Lamb or Chickpeas can be used instead of Pork.
Suggested blends: Jammu, Ukhari, Shikara, Newar.
Serves 4 (or 6 with side dishes)
1½ tbsp cooking oil
800g boneless pork shoulder, back fat removed, cut into 3-4 cm cubes
100g red onion, peeled and sliced into half rings
¾ tbsp fresh ginger, peeled and finely grated
3 medium garlic cloves, peeled and crushed to a pulp
4 tsp Go Spice blend
1 medium tomato, peeled and chopped
40 ml cider vinegar
½ tsp salt
1 tsp jaggery or soft brown sugar
water
Pour 1½ tbsp of cooking oil into a large pan on a medium-high heat. When the oil is hot, add the pork cubes and lightly brown on all sides, 2-3 minutes in total. Remove to a plate and set aside.
Add the onion to the pan and stir fry until the onion is starting to brown on the edges, about 3-4 minutes. Now add the garlic and ginger and stir fry for 1 minute. Add the 2 tsp Go Spice blend and fry for about 30 seconds. Then add the tomatoes and cook, stirring regularly and scraping the bottom of the pan, for 2-3 minutes, until the tomatoes have softened.
Return the browned pork to the pan with the vinegar, salt, sugar and enough water to just cover the meat. Stir and bring to the boil, then cover and reduce the heat to low. Cook gently for 30 minutes, stirring occasionally. Remove the lid and stir in the remaining 2 tsp of Go Spice blend. With the lid removed, reduce the liquid until the sauce has thickened and the pork is cooked. Turn up the heat a little towards the end, if required, to reduce the sauce further.
Serve with rice.
