Christine Manfield’s Pork Vindaloo
Christine Manfieldʼs Pork Vindaloo recipe tastes incredible. See ingredients & method below.
The famous rich pork curry - spicy, aromatic and hot.
In the western world, vindaloo is perhaps one of the most defining dishes of India with its origins in Portuguese Goa, on the west coast where the combination of garlic and vinegar give a unique character to the food of that region. Vindaloo by its very nature is spicy, aromatic and hot, with a liberal use of fiery small chillies. This is my take on that classic.
prep
cook
yield
difficulty
Ingredients
Marinade
- 1.2 kg pork neck
- 2 tsp ground chilli
- 2 tsp ground cumin
- 0.5 tsp ground cloves
- 2 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 0.5 tsp ground cardamom
- 8 garlic cloves (minced)
- 2 small red chillies (minced)
- 2 tsp minced ginger
- 75 ml coconut vinegar
- 75 ml malt vinegar
Preparation
- 3 tbsp vegetable oil
- 6 golden shallots (finely sliced)
- 100 ml tamarind liquid
- 1 L white chicken stock
- 3 ripe tomatoes (roughly chopped)
- 1 tbsp jaggery (shaved, a kind of unrefined sugar made from sugarcane or palm)
- 2 tsp salt
- 2 tbsp extra coconut vinegar
- 2 tbsp fried garlic slices
- Steamed basmati rice (to serve)
Thank you. Your feedback has been sent successfully.
Have you tried this recipe?
We’d love to hear what you think
Method
Tips
Marinade
- Cut the pork neck in half lengthwise then cutting crosswise, cut each piece into 4 cm thick slices.
- Add all marinade ingredients (except the pork) to a bowl, and stir until combined.
- Add the pork and leave to marinate for 30 minutes.
Preparation
- Preheat oven to 160°C fan-forced (180°C conventional).
- Heat oil in baking dish and fry the shallots until they have softened and are starting to colour.
- Add the pork and its marinade and fry for 4-5 minutes on both sides over moderate heat.
- Add the tamarind liquid, stock, tomatoes and jaggery, then cover the dish with a lid and transfer it to the oven.
- Cook for 90-100 minutes or until pork is tender.
- Remove from heat and use tongs or a serving spoon to remove the pork from the sauce and set aside.
- Pass the sauce through a fine mesh sieve and reserve the solids (the tomatoes and shallots).
- Return the strained sauce to the pot and reduce volume by half or until slightly thickened.
- Season the sauce with the extra vinegar and salt, taste and adjust if necessary.
- Cut the meat into 2cm thick slices, arrange on a plate and spoon the sauce over them.
- Sprinkle with fried garlic slices and serve with steamed basmati rice.
Thank you. Your feedback has been sent successfully.
Have you tried this recipe?
We’d love to hear what you think
Christine Manfield’s Pork Vindaloo
Christine Manfieldʼs Pork Vindaloo recipe tastes incredible. See ingredients & method below.
The famous rich pork curry - spicy, aromatic and hot.
In the western world, vindaloo is perhaps one of the most defining dishes of India with its origins in Portuguese Goa, on the west coast where the combination of garlic and vinegar give a unique character to the food of that region. Vindaloo by its very nature is spicy, aromatic and hot, with a liberal use of fiery small chillies. This is my take on that classic.
prep
cook
yield
difficulty
Ingredients
Marinade
- 1.2 kg pork neck
- 2 tsp ground chilli
- 2 tsp ground cumin
- 0.5 tsp ground cloves
- 2 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 0.5 tsp ground cardamom
- 8 garlic cloves (minced)
- 2 small red chillies (minced)
- 2 tsp minced ginger
- 75 ml coconut vinegar
- 75 ml malt vinegar
Preparation
- 3 tbsp vegetable oil
- 6 golden shallots (finely sliced)
- 100 ml tamarind liquid
- 1 L white chicken stock
- 3 ripe tomatoes (roughly chopped)
- 1 tbsp jaggery (shaved, a kind of unrefined sugar made from sugarcane or palm)
- 2 tsp salt
- 2 tbsp extra coconut vinegar
- 2 tbsp fried garlic slices
- Steamed basmati rice (to serve)
Method
Marinade
- Cut the pork neck in half lengthwise then cutting crosswise, cut each piece into 4 cm thick slices.
- Add all marinade ingredients (except the pork) to a bowl, and stir until combined.
- Add the pork and leave to marinate for 30 minutes.
Preparation
- Preheat oven to 160°C fan-forced (180°C conventional).
- Heat oil in baking dish and fry the shallots until they have softened and are starting to colour.
- Add the pork and its marinade and fry for 4-5 minutes on both sides over moderate heat.
- Add the tamarind liquid, stock, tomatoes and jaggery, then cover the dish with a lid and transfer it to the oven.
- Cook for 90-100 minutes or until pork is tender.
- Remove from heat and use tongs or a serving spoon to remove the pork from the sauce and set aside.
- Pass the sauce through a fine mesh sieve and reserve the solids (the tomatoes and shallots).
- Return the strained sauce to the pot and reduce volume by half or until slightly thickened.
- Season the sauce with the extra vinegar and salt, taste and adjust if necessary.
- Cut the meat into 2cm thick slices, arrange on a plate and spoon the sauce over them.
- Sprinkle with fried garlic slices and serve with steamed basmati rice.
Tips
- I serve this with a buttery and lightly spiced pilaf (though steamed rice works just as well), arrange the pork slices on top before spooning the sauce over.
- As it is quite a rich dish, I serve it in small quantities with other complementary dishes including steamed green vegetables and tangy pickles.