Pork Vindaloo

Ingredients for 4 servings:

• 500 g pork, boneless
• 3 shallots
• 150 g tomatoes, chopped or pureed
• 1 tsp chili paste, red
• 4 cloves garlic
• 2 tsp ginger paste
• 2 chili peppers, green with seeds *
• 1 tbsp rice vinegar
• Salt
• 1 tsp sugar
• 3 chili pepper(s), dried red
• 1 tsp peppercorns
• 6 carnations
• 2 cm cinnamon, whole
• 4 cardamom pods, green
• 1 tsp cumin
• 1 tbsp rice vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

nice and spicy with pork

Trim the meat, cut into 4cm pieces, and marinate in rice vinegar with 2 teaspoons of salt for 2-3 hours. Meanwhile, coarsely grind the spices (pepper, cloves, cinnamon stick, cardamom, and cumin) for the marinade. Mix half of the spices into the meat and refrigerate overnight. The next day, finely chop the onions, crush the garlic, and slice the chilies. Heat a little oil in a pan and add the garlic. Add the onions and ginger paste when the garlic has turned lightly brown. It should soon smell delicious; then add the tomatoes, green chilies, the rest of the ground spices, rice vinegar, and sugar. Add the marinated pork when the mixture in the pan has turned a light reddish-brown. When the meat is cooked through, serve with naan. * Regarding the chilies: we’ve found that 0-1 chili is European (hence, not very hot, so it’s best to omit the chili paste), 2 chilies are European hot, and anything above that is Indian hot. We’ve also found that our local tomatoes aren’t suitable for these kinds of dishes. Therefore, I’m using tomatoes from a Tetra in this recipe.