Pork Vindaloo Curry

Pork Vindaloo Curry


2 people made this

Vindaloo is traditionally the hottest curry around but in this recipe you can decide how hot you want it by using as many chillies as you need.

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 750g pork leg, cubed
  • 1 tablespoon Herbie's Spices Vindaloo Curry Mix
  • 1 tablespoon dark (or Balsamic) vinegar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons oil or ghee
  • 2 large onions, chopped finely
  • 1 teaspoon brown sugar
  • sea salt to taste
  • fresh chillies to taste

Preparation:15min  ›  Cook:1hour  ›  Extra time:4hours marinating  ›  Ready in:5hours15min 

  1. Roll the meat in the curry powder, add vinegars and set aside to marinate for 3-4 hours.
  2. Heat the oil in an ovenproof dish on a hot plate, stir in the onions and cook over medium heat until transparent. Add the marinated meat, stirring well to combine with onions.
  3. Heat through, then place in a slow oven 150 degrees C for 30 minutes.
  4. Test for salt and chilli heat, and adjust to taste. Add sugar, and water if necessary, then return to oven for a further 30 minutes or more, until pork is tender.

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