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.
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
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.
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.