Pork Neck Vindaloo Curry
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Description
This is an incredibly flavourful curry that you can make as mild or hot as you like.
Ingredients
Dry Spices
2 dry red chillies
1 Tbsp (15 ml) black mustard seeds
1 Tbsp (15 ml) cumin seeds
6 black peppercorns
5 cloves
seeds of 4 green cardamom pods
Curry Paste
5 garlic cloves, peeled
1 Tbsp (15 ml) chopped ginger
¼ C (60 ml) oil
¼ C (60 ml) apple cider vinegar
2 Tbsp (30 ml) Kashmiri chilli powder
1 Tbsp (15 ml) garam masala
2 tsp (10 ml) turmeric powder
Curry
¼ C (60 ml) oil
2 medium onions, peeled and diced
1 large cinnamon stick
100 g tomato paste
1.5 kg pork neck steaks, cut into chunks
½ litre (500 ml) chicken stock
1 Tbsp (15 ml) tamarind paste
15 curry leaves
3 green chillies, whole
salt and pepper
To Serve
Basmati rice, cooked according to the packaging
6 rotis
30 g fresh coriander
2 C (500 ml) plain yoghurt
Instructions
Dry Spices
Add all of the dry spices to a large frying pan and set over medium high heat. Toast the spices, while tossing, until fragrant. Remove from the heat and set aside.
Curry Paste
Add all of the ingredients for the paste to a blender, then add the toasted spices. Blitz until you have a fine paste. Toss the pork in the spice paste and allow to marinate for at least 1 hour.
Curry
Set a large pot/Dutch oven over medium-high heat. Heat the oil and then add the onions and cinnamon stick. Fry until the onions soften and are just starting to colour. Add the tomato paste and stir fry for 4 minutes to caramelise. Add the pork to the pot and fry for 8-10 minutes to brown and cook the paste.
Add the stock, tamarind, curry leaves and whole green chillies. Bring to a boil, then turn the heat down to low, cover with the lid at an angle and simmer for 45-60 minutes until the pork is fork tender.
To Serve
Serve the vindaloo with Basmati rice, rotis, fresh coriander and yoghurt.
