Pork Vindaloo Curry Recipe - Serves 4

Pork Vindaloo Curry Recipe

627 calories each serving (825 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium


1KG lean pork, cut into 1cm (1/2 inch) cubes
3 tablespoons (45ml) white vinegar
2.5cm (1 inch) cube of fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
1/2 teaspoon (2.5ml) ground black pepper
1/2 teaspoon (2.5ml) salt
1 tablespoon (15ml) ground fenugreek
2 teaspoons (10ml) ground cumin
1 teaspoon (5ml) ground cinnamon
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) ground cardamom
3 tablespoons (45ml) cooking oil
1 medium onion, peeled and finely chopped
2 cups (500ml or 17 fl oz) beef stock
1 tablespoon (15ml) brown sugar


Put the pork, vinegar, ginger, garlic, black pepper, salt, fenugreek, cumin, cinnamon, chilli powder and cardamom in a large bowl and mix well
Cover the bowl with kitchen film and put into the fridge and leave overnight
Heat 2 tablespoons of the oil in a large frying pan (or saucepan) over a medium heat
Add the pork cubes to the oil in batches that are small enough to fit into the pan and seal the pork, stirring and turning the pork often - remove the pork and set aside when it is sealed (about 5-10 minutes) and continue until all of the pork has been sealed
Add the last tablespoon of oil
Add the onion and saute until it is cooked and soft (about 6 minutes) turning often
Add the sealed pork, with its original marinade, and the beef stock to the pan, mix well and bring to the boil
Reduce the heat to low and simmer for 60 minutes, stirring every few minutes
Make sure that the pork is nice and tender, cooking for longer if needed
Turn up the heat and bring back to the boil
Cook until the vindaloo sauces thickens a little (10-20 minutes), stirring often
Add the sugar and stir until the sugar is completely dissolved
Serve hot on rice

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Recipe submitted on 22 June 2011

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