Chilli-Smothered Pork Vindaloo
 
Prep time
Cook time
Total time
 
A fiery-hot pork dish, this amazing Goan-style vindaloo curry is made by smothering the pieces of meat in a homemade garlic-chilli sauce before braising until tender.
Author:
Recipe type: Main, Curries
Cuisine: Dairy-free, egg-free, gluten-free, grain-free, nut-free, soy-free, wheat-free.
Serves: 4
Ingredients
  • ½ cup apple cider vinegar
  • 8cm fresh ginger, peeled and sliced
  • 8 garlic cloves, peeled
  • 4 fresh cayenne chilies, stems removed
  • 4 fresh bird's eye chilies, stems removed
  • 1 stick of cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp fine Celtic sea salt
  • 2 tbsp ghee or coconut oil
  • 500g boneless pork loin chops, cut into 2cm cubes
  • ½ cup spring or filtered water
  • 1 cup kale, stems removed and chopped
  • 2 tbsp fresh coriander, finely chopped
Instructions
  1. Add vinegar, ginger, garlic, chillies, spices and salt to the bowl of a blender, and process until a gritty, liquidy paste is formed.
  2. Place the cubed pork in a bowl and pour the paste over the top, then stir it all together to coat well. Cover and refrigerate for 1 hour, or overnight to all the flavours to develop.
  3. Heat ghee in a skillet on medium-high heat and then pour in the pork and all the marinade paste and cook, stirring occasionally for 10-12 minutes. Meat will initially stew until the marinade liquid is reduced and evaporated, and then pork will brown.
  4. Pour in ½ cup water and scrape bottom of the pan to deglaze marinade. Reduce heat to medium-low and add chopped kale. Simmer, covered stirring occasionally for 15 minutes or until the pork is tender, kale has softened and cooked down and sauce is thick. Serve with cooked quinoa, amaranth or rice, yoghurt and chopped coriander.
Recipe by @OmNomAlly at https://omnomally.com/2014/11/06/pork-vindaloo-with-kale/