NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Indian koftas with mint yogurt & flatbreads

Indian koftas with mint yogurt & flatbreads

Chickpea & coconut dhal

Chickpea & coconut dhal

Salmon Tikka with Cucumber Salad

Salmon Tikka with Cucumber Salad

French Onion Beef Casserole

French Onion Beef Casserole

{headline}

{headline}

Goan mussels

Goan mussels

Thai pork and peanut curry

Thai pork and peanut curry

Prawn cakes with cucumber peanut relish

Prawn cakes with cucumber peanut relish

{headline}

{headline}

Cauliflower base pizza

Cauliflower base pizza

Shredded beef chilli taco bowls

Shredded beef chilli taco bowls

Butternut soup with crispy sage & apple croutons

Butternut soup with crispy sage & apple croutons

Biryani

Biryani

Barbecued ribs in tangy Asian sauce

Barbecued ribs in tangy Asian sauce

British pork cassoulet

British pork cassoulet

French onion soup

French onion soup

  1. Home
  2. indian recipes

Pork vindaloo

Give your menu a makeover with this amazing curry - by Amy Sinclair
  • 20 May 2019
Pork vindaloo
Prep: 15 Minutes - Cook: 55 Minutes - Easy - Serves 4-6
Proudly supported by

Curry with a kick! For the sake of authenticity, we’ve kept this pork vindaloo curry very spicy. For less heat, just decrease the number of dried chillies – the other spices add loads of aromatic flavour.

Ingredients

1kg/2lb 4oz pork shoulder, trimmed and cut into bite-sized cubes

3 tbsp vegetable oil

2 large onions, finely chopped

1 tbsp mild chilli powder

250ml/9fl oz chicken stock

cooked basmati rice and naan, to serve

FOR THE MARINADE

6 green cardamom pods

1/2 tsp black peppercorns

125ml/4fl oz red wine vinegar

1 heaped tbsp finely grated ginger

4 large garlic cloves, finely grated

1 tsp golden caster sugar

8 small dried chillies

pinch of ground cloves

2 tsp ground coriander

1 tsp ground cumin

1/4 tsp turmeric

Method

  1. To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.

  2. Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

  • best winter recipe
  • indian recipes
  • hot and spicy
  • easy dinner party recipes
  • curry recipe
  • winter recipe
  • pork recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

Subscribe to New Idea-$12 for your first 12 issues!

Subscribe Now
Subscribe to New Idea

Subscribe to New Idea-$12 for your first 12 issues!

Subscribe Now
Subscribe to New Idea

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Indian koftas with mint yogurt & flatbreads

Indian koftas with mint yogurt & flatbreads

Chickpea & coconut dhal

Chickpea & coconut dhal

Salmon Tikka with Cucumber Salad

Salmon Tikka with Cucumber Salad

French Onion Beef Casserole

French Onion Beef Casserole

{headline}

{headline}

Goan mussels

Goan mussels

Thai pork and peanut curry

Thai pork and peanut curry

Prawn cakes with cucumber peanut relish

Prawn cakes with cucumber peanut relish

{headline}

{headline}

Cauliflower base pizza

Cauliflower base pizza

Shredded beef chilli taco bowls

Shredded beef chilli taco bowls

Butternut soup with crispy sage & apple croutons

Butternut soup with crispy sage & apple croutons

Biryani

Biryani

Barbecued ribs in tangy Asian sauce

Barbecued ribs in tangy Asian sauce

British pork cassoulet

British pork cassoulet

French onion soup

French onion soup

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Health Engine
  • Starts at 60
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
© 2021 Are Media PTY LTD
Get more from New Idea Food

Magazine Subscription Offer

Subscribe to New Idea-$12 for your first 12 issues!

Shop This Offer
Subscribe to New Idea