Add some colour and flavour by serving this dish with a sambal consisting of chopped fresh tomato, onion, green pepper, cucumber and fresh coriander.  

Pork vindaloo 

Serves 4 

Ingredients

For the spice paste  

10 dried chillies, seeded 
1 cinnamon stick, crushed 
1 tsp cumin seeds 
1 tsp ground turmeric 
½ tsp black peppercorns 
4 whole cloves 
2 Tbsp white vinegar 
Glug of canola oil 

1kg pork roast, cut into large chunks
Salt and milled pepper 
Canola oil for frying 
3 onions, chopped 
5 cloves garlic, chopped 
1 Tbsp grated fresh ginger 
2 cups water 
¼ cup white vinegar 
2 green chillies, halved 
Fresh coriander, for serving 
8 poppadums, for serving  

Method 

1. Combine dried chillies, cinnamon, cumin, turmeric, peppercorns and cloves in a pestle and mortar and crush to a fi ne spice mixture. Add a glug of oil and vinegar to create a wet paste. 
2. Season pork well and rub with the spice paste. 
3. Heat oil in a large pot and fry onions for 6-8 minutes. 
4. Stir in garlic and ginger and cook for 2-3 minutes. 
5. Add pork and brown for 6-8 minutes. 
6. Pour in water and simmer covered for 30 minutes. 
7. Add vinegar and chilli, then simmer gently for about 20-25 minutes or until meat is tender and sauce has thickened. Adjust seasoning. 
8. Serve hot topped with coriander and crunchy poppadums on the side.

Recipes & styling: Chad January
Photographs: Zhann Solomons  

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