Vindaloo pork
TM6 TM5 TM31

Vindaloo pork

3.9 (14 ratings)

Ingredients

Curry mix

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 cm cinnamon quill
  • 4 whole cloves
  • 2 cardamom pods
  • 1 tsp black peppercorns
  • 1 tsp dried chilli flakes
  • 3 cm piece fresh ginger, peeled
  • 6 garlic cloves
  • ½ tsp ground turmeric
  • 1 pinch salt
  • 1 tbsp olive oil
  • 2 tsp apple cider vinegar

Pork belly

  • 1000 g pork belly meat, boned and scored
  • 2 brown onions (approx. 240 g), cut into halves
  • 2 - 3 fresh bird's eye chillies, trimmed and cut into pieces
  • 30 g olive oil
  • 8 fresh curry leaves
  • 1 tbsp soft dark brown sugar
  • 1400 g water
  • 1 tsp salt, plus extra for seasoning
  • 200 g basmati rice
  • 1 tsp black mustard seeds (see Tips)
  • 50 g roasted unsalted cashew nuts, toasted

Nutrition
per 1 portion
Calories
4119.8 kJ / 980.8 kcal
Protein
57.2 g
Carbohydrates
49.9 g
Fat
60.6 g
Saturated Fat
18.5 g
Fibre
7.4 g
Sodium
1024.5 mg

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