Recipe From What's For Lunch, Honey?
Prep Time: 30 minutes
Total Time: 60 minutes + 60 minutes marinating time
- 3 tablespoons extra-virgin olive oil
- 115 ml white wine vinegar
- 6 garlic cloves, crushed
- 1 teaspoon whole cumin seeds
- 2 teaspoons ground coriander seeds
- 2 teaspoons ground cumin seeds
- 1 teaspoon cayenne pepper
- ¼ teaspoon turmeric
- 2 tablespoons rape seed oil
- 2 red onions, coarsely chopped
- 30g cashew nuts
- 1 kg boneless pork, from the shoulder, cut into cubes
- 125 ml coconut milk
- Seasoning to taste
- Handful coriander leaves, chopped
- Place the pork pieces in a large dish. Pour the vinegar and add the garlic, coriander, cumin, cayenne pepper, turmeric and season. Rub into the meat and leave to marinate for an hour.
- While the meat is marinating, heat the oil in a large skillet over medium-high heat. Add the whole cumin seeds and allow to crackle and release the perfume for about 30 seconds, then add the onions and cashews and cook together, stirring occasionally. Cook until the onions are caramelized and golden and the nuts are toasted. This should take about 8 to 10 minutes.
- With a slotted spoon remove the pork from the marinade reserving the liquid. Set the meat aside to drain. Pour the marinade into the skillet. Cook the tangy sauce over a medium heat, stirring frequently to make sure nothing sticks to the bottom of the pan.
- When the vinegar has evaporated add the pork and cook for 2 minutes, searing the meat. Add about 115 ml of water and stir with a wooden spoon, scraping the bottom to make sure all the good bits come off. Bring the mixture to a quick boil, then reduce heat to medium-low, cover and simmer gently for about 30 minutes until the pork is tender and succulent. Stir from time to time.
- Stir in the coconut milk, increase the heat to medium and simmer for 10 minutes until the sauce thickens.
- Check the seasoning, sprinkle with coriander leaves and serve hot with platters of perfumed rice, warm soft nans, and chutney and pickles.
You will notice I do not add any chilies in the vindaloo. Instead I rely on cayenne pepper to impart the heat and the zest gives the vindaloo a fantastic boost. A vindaloo does not have to be burning hot in my opinion, but a bit of fieriness is required. Please by all means adjust this to your own taste.