Name: Spicy pork vindaloo
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 kg pork loin; 1 fresh ginger finely chopped; 1 onion chopped; 4 garlic cloves, finely chopped; 10 ml coriander ground; 10 ml cumin; 10 ml turmeric; 15 ml black peppercorns whole; 10 ml dried chilli flakes; 10 ml vinegar cider; 10 ml fresh chillies 573; 15 ml cloves ground; 19 ml cinnamon ground; 15 ml brown sugar; 20 ml curry powder medium; 10 ml tamarind paste; 600 ml water boiled

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Ingredients (17)

1 kg	pork — loin
1	fresh ginger — finely chopped
1	onion — chopped
4	garlic — cloves, finely chopped
10 ml	coriander — ground
10 ml	cumin
10 ml	turmeric
15 ml	black peppercorns — whole
10 ml	dried chilli flakes
10 ml	vinegar — cider
10 ml	fresh chillies — 573
15 ml	cloves — ground
19 ml	cinnamon — ground
15 ml	brown sugar
20 ml	curry powder — medium
10 ml	tamarind — paste
600 ml	water — boiled

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Method:

Place ground coriander, cumin, turmeric, peppercorns, chilli flakes, ginger, garlic, olive oil and cider vinegar in a mortar. Mash together into a paste.

Chop the pork loin into 2 cm chunks. Remove layer of fat (if desired) and fry in a pan with olive oil.

Add the paste (from above), onion, curry powder, sugar and tamarind paste to the pan.

Fry together for 15 minutes until the mixture darkens. Add 600 ml boiling water.

Add cinnamon and cloves. Simmer for 25 minutes.

Serve with fresh naan, rice or potatoes.

Recipe reprinted with permission of Eskort.com.

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