Pork Vindaloo

Pork Vindaloo

  • Serves: 4
  • Prep Time: 00:15
  • Cooking Time: 01:05
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This Indian Vindaloo curry dish is very flexible, you can use pork, chicken, beef, lamb or prawns. It's a bit different to a regular curry as the meat is cooked or marinated with vinegar and is extra spicy. You can adjust the quantity of chilli powder to how hot you like your Vindaloo. I've made this dish to my family's taste buds but you may like it even hotter.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 Tbsp ghee, divided
  • 2 med onion(s), roughly diced
  • 2 Tbsp minced garlic
  • 2 Tbsp fresh ginger, grated or minced
  • 2 Tbsp whole grain mustard
  • 2 Tbsp curry powder
  • 1 Tbsp cumin
  • 2 tsp ground coriander
  • 2 tsp cinnamon
  • 1 1/2 tsp ground cardamom
  • 1/2 tsp chilli, powder (or to your taste)
  • 800g trimmed pork, loin steaks or shoulder (cut into bite size pieces)
  • 1/4 cup apple cider vinegar
  • 1 1/4 cups (310ml) passata/tomato puree
  • 1 tsp fine sea salt, or to taste
  • 1/8 tsp black pepper, ground
  • Chopped coriander leaves and natural coconut yoghurt to serve

Directions

Heat a heavy-based large saucepan on medium heat. Add half the ghee and onions, cook for 3 minutes.

Spoon in the remaining ghee and add the garlic, ginger, mustard and all the spices to the pot. Stir well while cooking for 1 - 2 minutes.

Add the diced pork to the onion and spice mixture and stir to coat the pork well.

Pour the vinegar over the meat and once it boils add the passata, salt and pepper. Bring to a boil, then reduce to a simmer. Cook covered for 45 minutes, then remove the lid to allow the sauce to reduce a little while simmering for a further 10 - 15 minutes. Check the pork is tender before removing from the heat (shoulder pork may take a little longer).

Serve over cauliflower rice and top with a dollop of yoghurt and a sprinkle of fresh coriander leaves.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

onion(s)

In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

garlic

Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

whole grain mustard

Mustard is a condiment made from the seeds of the mustard plant. The whole mustard seeds are mixed with water, vinegar or lemon juice, salt and flavoured with spices. Perfect to add flavour to dressings, sauces, soups, marinades and meat dishes.

curry powder

Curry powder is a mix of spices, different brands can have different combinations. Most curry powder recipes contain coriander, turmeric, cumin, fenugreek, chili peppers, garlic, caraway and can also contain mustard seed and cinnamon. Read your labels as some cheaper brands container fillers like maize (corn), I purchase the 'Simply Organic' brand.

cumin

Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

cardamom

Cardamom spice has a strong unique taste, with an intensely aromatic fragrance. Cardamom comes ground or in whole seeds. It's a common ingredient in Indian, Scandinavian and Middle Eastern dishes, it is used in sweet and savoury baking and drinks. This exotic spiced is know for it's antioxidant, disease preventing health promoting properties. Cardamom is a good source of minerals like potassium, calcium and magnesium, it is also helpful for digestion. Purchase organic cardamom (I use the Simply Organic brand).

chilli

Chilli is the spicy fruit of plants that belong to the capsicum family. It is eaten fresh or dried. Chilli powder is dried and ground red chilli peppers. They are members of the nightshade family, Solanaceae. Red chillies contain large amounts of vitamin C and are a good source of most B vitamins, they are also very high in potassium, magnesium and iron.

pork

Pork is popular throughout Asia, India, and the Pacific. Purchase organic pork if available or grass-fed. Pork is an excellent source of protein and very high in thiamin (vitamin B).

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

passata/tomato puree

Purchase organic tomato passata/puree in glass containers (pure tomato without sugar or salt). Tomatoes are acidic which increases the rate at which BPA enters food and this can be a concern with canned tomato products. Tomatoes are a useful source of vitamin C, beta carotene, folate and potassium. Tomatoes are a nightshade vegetable.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.