Description
Ingredients
Scale
- 1.2 kg pork shoulder ( cut into 4cm cubes)
- 2 onions (chopped)
- 500 g basmati rice
- 2 tbsp vegetable oil
- 2 cups of water (or red wine)
- 5 cloves of garlic
- 4 cm piece ginger
- 6 Kashmiri chilies (dried)
- 2 pieces of star anise
- 1 tsp cumin (whole)
- 1 piece cinnamon stick
- 5 pieces of black pepper
- 1 tsp mustard seeds
- 4 cloves
- 1/2 tsp turmeric
- 1 tbsp chili powder
- 2 tbsp coconut vinegar (or apple cider vinegar)
- Salt and pepper to taste
Instructions
- First, prepare the vindaloo paste. Toast in a pan Kashmiri chilies, mustard seeds, cumin, black pepper and cloves. Add to your food processor ginger, peeled garlic, vinegar and a little bit of oil together with our toasted spices. Add a bit of water and mix.
- Marinate pork, adding 1/2 tsp of turmeric. Cover and leave in the fridge overnight (or at least for 3 hours).
- Roughly chop up onions, heat on, oil in. Add onions, a bit of salt and caramelize. In with a cinnamon stick.
- After onions are caramelized, add marinated pork pieces. Sear on high heat for 5-10 minutes. Add hot water or wine and lower the heat. Season with salt, pepper and chili powder. Cover and cook for at least 1 hour or until tender. Stir occasionally and add 1-2 cups of water, depends on how thick you want it.
- Meanwhile, cook basmati rice. I like to cook mine with 2 pieces of star anise for a nice aroma.
- Garnish with coriander leaves and enjoy!
Notes
Pork shoulder is perfect for this recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch
- Method: Slow cooking
- Cuisine: Indian
Nutrition
- Serving Size: 6 servings , Amount per serving:
- Calories: 563
- Sugar: 1.7g
- Sodium: 131mg
- Fat: 41.2g
- Saturated Fat: 14.3g
- Carbohydrates: 6g
- Fiber: 1.8g
- Protein: 41g
- Cholesterol: 154mg