Name: Pork vindaloo
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: Vindaloo paste; 2 teaspoon ground cumin; 1 teaspoon chilli powder; 2 teaspoon black mustard seeds; 1 1/2 teaspoon ground cinnamon; 1/3 cup (80ml) white wine vinegar; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon ground cardamom; 2 teaspoon ground turmeric; 1/2 teaspoon ground cloves; 1 teaspoon cracked black pepper; 3 clove garlic, crushed; 1 1/2 teaspoon ground ginger; 1 tablespoon vegetable oil; 1 kilogram pork neck, cut into 3cm pieces; 2 brown onions (400g), sliced thinly; 1 cup (250ml) vegetable stock; Mango sambal; 1 mango (430g), chopped finely; 1 fresh red thai chilli, chopped finely; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh mint

Ingredients

Vindaloo paste

2 teaspoon ground cumin

1 teaspoon chilli powder

2 teaspoon black mustard seeds

1 1/2 teaspoon ground cinnamon

1/3 cup (80ml) white wine vinegar

1 teaspoon salt

1 teaspoon sugar

1 teaspoon ground cardamom

2 teaspoon ground turmeric

1/2 teaspoon ground cloves

1 teaspoon cracked black pepper

3 clove garlic, crushed

1 1/2 teaspoon ground ginger

1 tablespoon vegetable oil

1 kilogram pork neck, cut into 3cm pieces

2 brown onions (400g), sliced thinly

1 cup (250ml) vegetable stock

Mango sambal

1 mango (430g), chopped finely

1 fresh red thai chilli, chopped finely

1 tablespoon lemon juice

1 tablespoon finely chopped fresh mint

Method

1.Combine ingredients for vindaloo paste in small bowl; stand 30 minutes before using.

2.Heat oil in large saucepan; cook pork, in batches, until browned all over.

3.Cook onion in same pan, stirring, until soft. Add vindaloo paste; cook, stirring, until fragrant. Add stock; return pork to pan. Bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally, about 1 hour or until pork is tender.

4.Meanwhile, combine ingredients for mango sambal in small bowl. Cover, refrigerate at least 1 hour.

5.Serve vindaloo with mango sambal.

Pork vindaloo can be made a day ahead and refrigerated, covered, or frozen for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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