Herbies Spices Recipes
Pork Vindaloo
Description
Vindaloo is traditionally the hottest curry in the curry spectrum, with a sharper, less full-bodied flavour profile. This vindaloo delivers the classic Goan-style dish, however the heat does not overwhelm the flavour.
Ingredients
At a glance
Chicken & Pork
Serves
6-8
750g pork leg, cubed
1 tablespoon Herbie’s Spices Vindaloo Curry Mix
1 tablespoon dark (or Balsamic) vinegar
3 tablespoons white wine vinegar
2 tablespoons oil or ghee
2 large onions, chopped finely
1 teaspoon soft brown sugar or Herbie’s Spices Jaggery
Herbie's Spices Sea Salt to taste
Herbie’s Spices Chilli Hit or fresh chillies to taste
Methods/steps
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Roll the meat in the curry powder, add vinegars and set aside to marinate for 3-4 hours.
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Heat the oil in an ovenproof dish, stir in the onions and cook over medium heat until transparent. Add the marinated meat, stirring well to combine with onions.
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Heat through, then place in a slow oven 150ºC for 30 minutes.
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Test for salt and chilli heat, and adjust to taste. Add sugar, and water if necessary, then return to oven for a further 30 minutes or more, until pork is tender.
Additional Tips
For an even bigger spice hit, you can add one or two whole star anise to the vindaloo as it cooks.
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