Recipe: Pork Vindaloo

This recipe is an old one that we’ve been cooking for 30 years or more and the recipe book is falling apart. Like many recipes, we use it for guidance, rather than following it slavishly (like rules, recipes are meant for the obedience of fools and the guidance of wise men). The Turmeric and Tomato Puree make it richer.

Ingredients for four

  • 500g pork (we use belly pork);
  • Dessert spoon demerara sugar (any brown sugar will do);
  • 2 tablespoons vinegar;
  • Oil for frying (the original recipe says dripping or lard which shows how old it is)
  • 1 large Onion (peeled and chopped);
  • 2 dessert spoons curry powder (more if you like it hot);
  • bayleaf;
  • 3 tomatoes chopped (we usually add more) – red or black are best although Tinned or Frozen work equally well;
  • salt and pepper
  • Turmeric
  • Tomato Puree

Method

  1. Cut the pork into 1cm cubes and put in a bowl with the vinegar and sugar then leave for two hours;
  2. Pre-heat the oven to 170c (325F or gas mark 3);
  3. Fry the onion in the oil for 2-3 minutes until slightly softened;
  4. Add the pork, marinade juices and the remaining ingredients to the pan and bring to the boil;
  5. Transfer to a casserole dish and cover tightly with a lid and foil;
  6. Cook in the centre of the oven for 1.5-2 hours, checking every now and then that there is still enough water to stop in burning; (We also found it works well in a slow cooker, instead of the oven, cook it for 2.5-3 hours);
  7. Serve with boiled rice. (We add vegetables to the rice – peas, sweetcorn, broccoli, beans, … more vegetables hidden away from view).

As an alternative way of cooking, we use the slow cooker and cook it on high for a couple of hours, then turning it down to low until we're ready for it.

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