Pork Vindaloo with Basmati Rice

📝 Ingredients

• 600 g pork shoulder, fat trimmed
• 3 tbsp white wine vinegar
• 6 garlic cloves + 25 g fresh ginger
• 2 tsp sweet paprika + 2 tsp ground cumin
• 1 tsp cayenne pepper + 1 tsp garam masala
• ½ tsp turmeric + ½ tsp ground cinnamon
• 2 brown onions (about 150 g each)
• 1 tin of chopped tomatoes (400 g) + 200 ml water
• 1 tbsp tomato purée + 1 tsp caster sugar
• 2 tbsp sunflower oil
• 300 g basmati rice
• Salt

🍴 Utensils

• Flameproof casserole dish with lid
• Mixing bowl
• Fine grater
• Saucepan
• Colander
• Cutting board and knife

📖 Steps

1. Trim any large visible pieces of fat from the pork and cut it into 3 cm cubes. Peel and finely grate the garlic and ginger. In a mixing bowl, combine the vinegar, garlic, ginger, paprika, cumin, cayenne, garam masala, turmeric, cinnamon and 1 tsp salt.
2. Add the pork to the marinade and coat each piece well. Cover and leave to marinate in the fridge for at least 30 minutes, ideally 2 hours or overnight: the vinegar tenderises the meat. Meanwhile, finely slice the onions.
3. About 10 minutes before the marinating time is up, heat the oil in the casserole over medium heat. Fry the onions with a pinch of salt for 10 to 12 minutes, stirring often, until deep golden. Lower the heat if they start to blacken.
4. Turn the heat up to high, add the pork with all its marinade and fry for 5 minutes, stirring, until the meat is no longer pink on the outside and the spices smell fragrant. If the bottom starts to stick, lower the heat slightly.
5. Stir in the tomato purée and sugar for 1 minute, then pour in the chopped tomatoes and the 200 ml water. Scrape the bottom of the casserole with a wooden spoon to lift the caramelised bits, then bring to a simmer.
6. Cover and simmer for 1 hour over a low heat, stirring every 15 minutes, until the pork is very tender and falls apart with a fork. Add a little water if the sauce catches. If it's still too thin, remove the lid for the last 10 minutes so it coats the meat.
7. About 20 minutes before the end of simmering, rinse the basmati rice 2 or 3 times in cold water, until the water is almost clear. Cook it for 10 to 11 minutes in a pan of boiling salted water, drain and leave to stand, covered, for 5 minutes.
8. Taste the vindaloo and adjust the salt; add a small pinch of sugar if the sauce seems too sharp. Serve piping hot with the basmati rice, spooning the thick sauce over each plate.