Pork Vindaloo - Spicy, sour and lots of good spices!

This Indian stew warms body and soul.

Ingredients

Portions

Spice mixture puree

  • 1 tbsp whole black pepper
  • 2 tbsp coriander seeds whole
  • 1 tbsp fennel seeds
  • 1 tbsp chili powder
  • 1 tsp turmeric
  • 1 tbsp mustard seeds
  • 1 tsp cinnamon grounded / half a stick.
  • 3 pcs green cardamom seeds
  • 2 pcs cloves
  • 8 cloves garlic
  • 1 tbsp grated fresh ginger
  • 1,5 dl apple cider vinegar

Pork Vindaloo

  • Spice mixture puree
  • 1,2 kg pork neck
  • 8 dl chicken broth
  • 2 pcs onion
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp cornstarch (optional)
  • Neutral oil for frying
Ingredients

Vindaloo is a well-known Indian stew. It is inspired by Portugal and England and is characterized by a lot of taste and acidity from vinegar. The pork that pulls in this sauce gives good broth and becomes incredibly tender and juicy. This is a healthy and tasty Indian dish! Here I will show my version of this dish.

Step 1

Start by finding a frying pan and set on medium heat. Add all the dry spices in the dry hot pan and cook for 5-10 minutes until you feel a wonderful spice smell in the kitchen. Pour the spices into a blender and pulverize.

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Step 2

I use a mortar, but you can also make a puree in the blender. The advantage of a mortar is that you really get to squeeze out all the flavors. Add the spice mixture, garlic and ginger and make a puree. Add the vinegar and mix together.

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Step 3

Cut the pork neck into pieces of about 2x2 cm. Pour over the entire spice puree and mix well. This marinade can be left with the meat for a few hours or overnight in the refrigerator.

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Step 4

Find a large pan or saucepan and pour in a little neutral oil. Cut the onion into cubes and add the onion to the pan together with 1 teaspoon sugar and 1 teaspoon salt. Cook until it starts to brown.

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Step 5

Pour in the meat and cook for a few minutes on high heat. Pour over the chicken broth.

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Step 6

Now let the meat simmer with a lid for 2 hours. Remove the lid and cook on low heat for another 30 minutes. Taste that the meat is completely tender. You can also smooth the sauce with a little cornstarch if you want a slightly thicker consistency of the sauce. I smoothed the sauce with 2 tablespoons cornstarch I shook with a little water.

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Step 7

Serve the dish with rice and preferably some good Naan bread. This warming Indian stew tastes very good and warms both body and soul. Good luck.

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