Spicy Pork Vindaloo

Name: Spicy Pork Vindaloo
Yield: 4 servings
Cuisine: South African
Ingredients: 1 kg pork tenderloin; 2 tablespoons ginger and garlic paste; 1 onion, finely chopped; 2 teaspoons ground coriander; 2 teaspoons red chilli flakes; 2 teaspoons turmeric powder; 2 teaspoons cumin powder; 1 tablespoon freshly ground black pepper; 2 teaspoons apple cider vinegar; 2 teaspoons vegetable oil; 2 teaspoon ground cloves; 2 teaspoons ground cinnamon; 1 tablespoon brown sugar; 1 tablespoon masala/curry powder; 600 ml freshly boiled water; to taste Salt

Landi Govender @LandiG

Kempton Park

Pork vindaloo is a traditional Goan-Portuguese dish which is flavored with garlic, vinegar and chilli – loads of it! It’s both spicy and tangy at the same time and is sure to leave your taste-buds tingling for more.

Landi Govender @LandiG

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Ingredients

4 servings

1 kgpork tenderloin
2 tablespoonsginger and garlic paste
1onion, finely chopped
2 teaspoonsground coriander
2 teaspoonsred chilli flakes
2 teaspoonsturmeric powder
2 teaspoonscumin powder
1 tablespoonfreshly ground black pepper
2 teaspoonsapple cider vinegar
2 teaspoonsvegetable oil
2 teaspoonground cloves
2 teaspoonsground cinnamon
1 tablespoonbrown sugar
1 tablespoonmasala/curry powder
600 mlfreshly boiled water
to tasteSalt

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Steps

1

Place coriander, cumin, ground black pepper, red chilli flakes, turmeric, ginger and garlic paste, oil and vinegar in a bowl and mix together to form a paste.
2

Chop the pork loin into 3 cm cubes and fry in a pan with oil until golden. Add the paste to the meat and stir through until the meat is well coated with the spices.
3

Add the onion, curry powder, tamarind and sugar to the pan and fry together for 10-15 minutes on medium heat until the meat has darkened. Add the boiling water, cloves, cinnamon and salt. Simmer with the lid closed for 30 minutes. Serve with rice, roti or naan bread.