Pork Vindaloo recipe

 This is my mum's recipe with a few adjustments...

Wash the pork (1kg belly) well and slice into 1 inch pieces.

Marinate the meat with the following...

3 Tbsp chilli powder

2 Tbsp chilli flakes soaked in little water (I added this for extra heat)

1½ Tbsp cumin powder

1½ tsp turmeric

1½ Tbsp mustard seeds crushed slightly

60g garlic pounded (have experimented with up to 100g and it tastes good) 

60g ginger pounded (ditto)

1 ½ tsp salt 

1 tsp sugar

2 Tbsp vinegar (I use acv but ori calls for white vinegar)

Keep for 2 hours at room temperature, preferably in the pot that you are going to cook in. 

Cook on high heat for 10 minutes, constantly stirring to avoid burning. Do not add oil or water, as the oil and moisture will come from the meat after a few minutes of cooking. (If you have to add water, just add the tiniest amount to prevent burning in the first few minutes before the oil starts appearing)

Cover and cook on low heat for a further 20 minutes. Open only once or twice to stir and make sure the meat is not burning.

Turn off the heat. Add 3 TBsp vinegar and salt to taste, and mix well.

My tips...

Don’t cut the pork too thinly. 

Place meat in fridge if marinating for longer periods.

Adjust vinegar in the final step to suit how sour you want it. Vindaloo is actually pickled curry, so without the vinegar, it isn’t Vindaloo.

500g lean + 500g belly if you dont want so much fat. 

For better flavour, refrigerate after cooking for 24 hours. Reheat and serve the next day.

It's strange but I dont have a picture of my vindaloo even though I cook it every 2 weeks or so. This is a pic of my sister's version. Basically the same but she adds a bit of water.

29Sep2020 update: ok I have a picture now...