Preparation time is 35minutes
Cook time is 3hours
Total time is 3hours 35minutes
Serve is for 6 people
Estimated cost per serve is 9.09 dollar
Difficulty level: 3 out of 4
19 Ingredients
Number of servings
6
- 4-6tablespoons vegetable oil
- 2/3 cup white wine
- 1.70L chicken stock
- 1 pinch salt
- 6 dried red chillies
- 650grams boneless pork belly with rind, cut into 2.5 x 5cm chunks
- 1teaspoons cumin seeds
- 1/2teaspoons black peppercorns
- 6 cloves garlic, roughly chopped
- 1 fresh root ginger, 5 cm piece - roughly chopped
- 1teaspoons sweet paprika
- 3tablespoons tamarind pulp
- 3tablespoons white wine vinegar
- 5centimeters cinnamon stick
- 2 star anise
- 3 onions, finely chopped
- 2-3teaspoons dark muscovado sugar (to taste)
- 1 red chilli, deseeded and cut into strips (to serve)
- 2tablespoons fresh coriander leaves (to serve)
Nutrition per serving
3620kJ / 865Cal
3620 Kilojoules or 865 Calories
42% of daily energy intake*
Protein
14.8grams
Fat
80.2grams
Carbs
20.0grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A favourite from Goa in Southern India, the vindaloo is Portuguese in heritage and notable for its garlicky masala, spiked with wine vinegar and softened with sugar.
Method
Step 1 of 4
Soak the chillies in hot water for 10 minutes (for a mild flavor, remove the seeds first). Put the pork in a pan, cover with boiling water, bring to the boil and simmer for 5 minutes. Drain, discard the liquid, and set aside.
Step 2 of 4
Dry-roast the cumin and peppercorns and grind using a mortar and pestle. In a small food processor, process the ground spices, drained red chillies, garlic, ginger, paprika, tamarind, and vinegar. Set aside.
Step 3 of 4
Heat the oil in a pan. When hot, fry the cinnamon and star anise for 30 seconds. Add the onions and fry for 10-15 minutes. Add the spice paste and cook for 1 minute. Pour in the wine and stock and bring to the boil. Add the pork, turn the heat down low, and simmer for 2 hours. Chill overnight.
Step 4 of 4
Next day, scoop out the meat, strip away the rind, and dice. Skim the fat from the stock and strain the liquid into a clean pan. Bring to a fast boil over a high heat and cook for 5-10 minutes. Sweeten with sugar and season with salt. Before serving, stir in the pork and garnish with the chilli strips and coriander leaves.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.