The best Pork Vindaloo recipe | Pork recipes | Spicy, easy and tasty

In this video I will show how to make Pork Vindaloo at home, restaurant style. Pork Vindaloo is a fiery recipe served in restaurants all over the world, and it is an easy, delicious recipe to serve at lunch on a lazy weekend.

Pork Vindaloo

Ingredients
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Pork shoulder – 1/2 kilo, cut into medium to large pieces
Ginger paste – 1 tbsp
Garlic paste – 1/2 tbsp
Onion – 1 medium size, finely chopped
White vinegar – 3tbsp
Oil – 3 tbsp + 1 tbsp for marinade.
Cayenne chilli whole dried (hot)- 4 or hot chilli powder - 1/2 tbsp
Kashmiri chillies whole dried – 6 or 1 tbsp Kashmiri chilli powder.
Turmeric powder – 1 tsp
Salt to taste

Whole spices –
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Black pepper corns – 1/2 tbsp,
Black mustard seeds – 1 tsp,
Bay leaf – 1
cumin seeds – 2 tsp
coriander seeds - 2 tsp
cloves – 4
cinnamon stick – 1 inch piece.

Instructions:
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Break whole dried chillies into small pieces and soak in vinegar for half an hour.

Dry roast whole spices in a skillet until aromatic. Keep aside to let it cool.

To make the Vindaloo marinade, grind the roasted whole spices first into a fine powder then, add the soakedKashmiri chillies with vinegar, ginger and garlic, salt, turmeric powder, 1 tbsp oil and grind together to make a paste. (add a little water if needed). Keep aside.

In a large bowl, add the pork and marinate the meat with the Vindaloo marinade overnight or at least for 4 hours and keep in the fridge. Remove from the fridge half an hour before cooking.

In a heavy based pot heat 3 tbsp oil and sauté onion with a little salt and cook till golden brown in colour. Add the marinated pork, and cook on high heat for 5 minutes or until the oil separates.

Add 1 cup of water and mix well, cover and cook on low heat for 20 to 30 minutes or until the pork is cooked, keep stirring in between and cook to get preferred consistency for the gravy.

Enjoy and serve hot with Rice, Naan or Roti.


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