Slow cooker pork vindaloo

Slow cooker pork vindaloo


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About this recipe: Just the word ‘vindaloo’ could strike fear into the hearts of even the bravest of spice devotees. A long-time curry house favourite, this authentic version of the traditional Goan dish (which has Portuguese roots) is an intensely flavoured, tangy-sour dish. Its original name was ‘vin d’alhos’ meaning wine and garlic in Portuguese. Serve with fluffy rice and your favourite flatbreads.

Serves: 6 

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom (or 1 pinch nutmeg, 1 pinch cinnamon)
  • 1 teaspoon ground black pepper
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder or 2 dried chillies, chopped
  • 3 cloves garlic
  • 1 (2.5cm) piece fresh root ginger, roughly chopped
  • 3 tablespoons cider vinegar
  • 750g pork shoulder, cut into 5cm pieces
  • 3 tablespoons vegetable oil
  • 2 medium onions chopped
  • 1 tablespoon tomato purée
  • 1 (400g) tin chopped tomatoes
  • 1 cinnamon stick
  • 100ml chicken stock

Prep:25min  ›  Cook:4hr  ›  Extra time:2hr marinating  ›  Ready in:6hr25min 

  1. Add the spices, chilli, garlic, fresh ginger and vinegar to your food processor or blender and blitz until smooth.
  2. Place the pork into a large bowl and coat the meat in the spice paste, cover and place in the fridge for 2 hours.
  3. Switch the slow cooker on to High and add the pork. Meanwhile, in a large frying pan, heat the oil then sweat the onions for ten minutes until translucent. Add tomato purée, chopped tomatoes, cinnamon stick and chicken stock, and bring to the boil. Pour into the slow cooker over the meat, replace the lid.
  4. Cook for 4 hours on High or 8 hours on Low until the pork is very tender and the sauce has thickened.

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