Indian · Dinner
Pork Curry with Vinegar and Chili
Pork shoulder cubes braised in a sharp vinegar and chili base, an Indian-Goan style curry built on garlic, ginger, mustard oil and dried red chilies simmered until the meat turns tender and the sauce reduces to a thick, tangy, deeply spiced coating. Served with steamed rice.
$4
15 minsPrep
65 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.8gProtein
36.2gFat
32.6gCarbs
8.9gSugar
4.8gFiber
410mgSodium
168mgChol
10.9gSat Fat
890mgPotassium
95mgCalcium
4.6mgIron
1.1mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Soak dried red chilies in warm water 10 minutes until soft. Blitz with garlic, ginger, cumin, black pepper, cloves, cinnamon, turmeric, apple-cider-vinegar and mustard-oil to a smooth paste.
2
Marinate
Toss pork cubes with spice paste, cover and chill 20 minutes.
3
Sear
Heat mustard-oil in a heavy pot over medium-high until shimmering, add onion and cook 4 minutes until soft and golden.
4
Braise
Add marinated pork with paste to pot, stir to coat, pour in water, add sugar and salt. Cover and simmer over low heat 55 minutes, stirring occasionally, until pork is fork-tender and sauce reduces to thick, glossy coating.
5
Plate
Spoon pork and sauce into a bowl alongside basmati rice, ensuring each portion gets a good coating of reduced curry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 88 dried red chilies
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp ginger-fresh
- 6 tbsp90ml apple-cider-vinegar
- 2 tbsp30ml mustard-oil
- 11 onion
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp black-pepper
- 66 cloves
- 2-inch cinnamon-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp sugar-white
- salt, to taste
- 1 1/3 cup320ml water
- 1 1/3 cup200g basmati-rice-cooked, to serve
