Pork Vindaloo

(Pork with vinegar and garlic)

Author: Juliet Ferrao

• 1kg Pork (boneless and fatty)
• 1tsp Salt
• 6tbls Red Wine Vinegar
• 15 Kashmiri Chillies (deseeded)*
• 1-12 Garlic cloves, peeled
• 5 Green chillies
• 1tbls Cumin seeds
• ¼ tsp Turmeric powder
• ¼ tsp Sugar

• Wash the pork and cut into 3 inch cubes. Wipe dry and apply salt.
• Grind the next 5 ingredients in red wine vinegar.
• Marinate the meat in the spice paste for 2 hours or overnight and place in the fridge.
• Take a non-stick pan, pour the marinated meat into the pan, sprinkle with the sugar and cover the pan.
• Cook on slow heat until the meat is cooked. Add more salt and vinegar if necessary.
• Vindaloo is generally served with plain white rice or basmati rice.
• A simple salad of tomatoes, lettuce and cucumber, dressed with lemon juice and salt may be served on the side.
• * Kashmiri chillies can be found in Indian grocery stores.

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Updated: 16 October 2006

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