On TV Tonight
- 20:00 - The Roux Masterclass: Alain and Michel Roux Jr - Michel Roux Jr and Michel Roux Snr
- 20:30 - Rick Stein's Seafood Lovers' Guide - Rick Stein's Seafood Lovers Guide: Ep 8
- 21:00 - Choccywoccydoodah - On the Frontline
-
Goan-style hot and sour pork
- Prep time:
- 25 min
- Cook time:
- 1 hr 15 min
- Serves:
- 6
Grind whole spices in a coffee-grinder or other spice grinder to make the vindaloo paste for Madhur Jaffrey's spicy pork dish
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Similar recipes
Tips and suggestions
- Eat with...
- Red Lamb or Beef Stew
Ingredients
- 2 tsp cumin seeds
- 2-3 red chillies
- 1 tsp black peppercorns
- 1 tsp cardamom seeds, (you may take the seeds out of the pods if you cannot buy them loose)
- 7.5 cm cinnamon sticks
- 1.5 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 5 tbsp white wine vinegar
- 1.5-2 tsp salt
- 1 tsp light brown sugar
- 10 tbsp vegetable oil
- 175-200 g onions, peeled and sliced into fine half-rings
- 6 tbsp water, plus 250ml
- 900 g boneless pork shoulder, cut into 2.5cm cubes
- 2.5 cm cube ginger, peeled and coarsely chopped
- 1 small heads garlic, with all of the cloves seperated and peeled (or the equivalent, if using a large head)
- 1 tbsp ground coriander
- 0.5 tsp turmeric
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside.2. Put the oil in a wide, heavy pan and set over medium heat. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add 2-3 tbsp water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste.) It may be made ahead of time and frozen.
3. Dry off the meat cubes with kitchen paper and remove large pieces of fat, if any.
4. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tbsp water and blend until you have a smooth paste.
5. Heat the oil remaining in the pan once again over a medium-high heat. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now, put the ginger-garlic paste into the same pan. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 250ml water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during this cooking period.
Comments & Ratings
You need to be logged in to comment on this recipe
Latest Comment
i used to make this for my husband and myself years ago so glad i have found it my instant recation was oh i must tell my husband sadly he died 4 years ago .
catherineP58244
Posted 13 Apr 2012 11:47 AM
Although i am not a fan of hot food i am a big fan of indian food and i think this recipe is the very best dish i have ever cooked or even tasted
peterW2139
Posted 02 Dec 2008 3:39 PM
This recipe is classed as easy
Avg User rating
3.88 / 5 (26 votes cast)
Rate & comment