To me, this dish just screams India.
- 1 kg Pork shoulder diced
- 1 kg Brown onions
- 1 tbsp ginger and garlic
- 1 tbsp chilli powder
- 3 tsp cumin seed
- 3 tsp coriander seed
- 1 tsp clove
- 1/3 cup coconut vinegar (you can use white wine vinegar)
- Water to cover
- Salt to taste
- Place the spices in a frying pan and toast them on a medium heat until they smell delicious.
- Place them in a coffee grinder and turn them into a powder. You can use powdered spices if you don’t have a grinder. Toast them just the same.)
- Mix the vinegar, garlic, ginger and spices together with 1 tsp of salt.
- Add this mix to your diced pork and massage them together. It is best to let this marinate overnight, but an hour will do if you’re impatient like me.
- Place some olive oil or ghee in a pan and add the onions and 1 tsp of salt. You need to cook these on a medium heat for a good 10 mins, until they are soft and golden, not brown.
- Now add your pork and stir to combine with the onions.
- Cook this for 5 mins, stirring occasionally.
- Now add enough water to just cover the meat, bring to the boil and then reduce the heat to a simmer.
- Cook for 1 hour, turning the heat up for the last 15 mins to reduce the liquid. The final result should not be watery, but a lovely thick gravy.
- Check to see if you need to add more salt.
- Your Vindaloo is ready to eat. It tastes great with with rice, chapati, naan or crusty bread