Vindaloo Paste
1/4 cup coriander seeds
1 TBSPNS cumin seeds
6 whole cloves
1 stick cinnamon
1 1/2 tspns black peppercorns
2 tspns fenugreek seeds
1 tspn anise/fennel seeds
1/4 cup white vinegar
1kg (2lb) pork fillet (all fat removed)
3 TBSPNS MCT Oil
5 dried red chillies soaked
6-8 cloves garlic
1 large onion
1 piece fresh ginger
2 bay leaves
2 cups beef stock
salt
To make the vindaloo paste, combine the spices in a dry skillet and dry fry for 4-5 minutes over
medium heat until very aromatic. (or spread on an oven tray and roast in a hot oven for 5 minutes).
Pour into a spice grinder or mortar and grind to a fine powder. Mix with the vinegar.
Trim the meat and cut into cubes. Place in a stainless or glass dish. Add the vindaloo paste and
stir until the meat is evenly coated. Cover and set aside for 3-4 hours for the flavours to permeate
the meat and the vinegar to tenderise it.
Heat the MCT Oil in a heavy saucepan and sauté the meat until evenly coloured. Drain the chillies,
chop the garlic, onion and ginger. Remove the meat, add the chili, garlic, onion and ginger and fry
for 2-3 minutes stirring occasionally. Return to the meat, add the bay leaves and stock or water,
cover and cook gently for about 1 1/4 hours until the meat is tender. Add salt to taste.
(vindaloo dishes should be preferably be cooked at least a day in advance and reheated before
serving. This softens the slightly harsh taste of the freshly cooked dish)
1/4 cup coriander seeds
1 TBSPNS cumin seeds
6 whole cloves
1 stick cinnamon
1 1/2 tspns black peppercorns
2 tspns fenugreek seeds
1 tspn anise/fennel seeds
1/4 cup white vinegar
1kg (2lb) pork fillet (all fat removed)
3 TBSPNS MCT Oil
5 dried red chillies soaked
6-8 cloves garlic
1 large onion
1 piece fresh ginger
2 bay leaves
2 cups beef stock
salt
To make the vindaloo paste, combine the spices in a dry skillet and dry fry for 4-5 minutes over
medium heat until very aromatic. (or spread on an oven tray and roast in a hot oven for 5 minutes).
Pour into a spice grinder or mortar and grind to a fine powder. Mix with the vinegar.
Trim the meat and cut into cubes. Place in a stainless or glass dish. Add the vindaloo paste and
stir until the meat is evenly coated. Cover and set aside for 3-4 hours for the flavours to permeate
the meat and the vinegar to tenderise it.
Heat the MCT Oil in a heavy saucepan and sauté the meat until evenly coloured. Drain the chillies,
chop the garlic, onion and ginger. Remove the meat, add the chili, garlic, onion and ginger and fry
for 2-3 minutes stirring occasionally. Return to the meat, add the bay leaves and stock or water,
cover and cook gently for about 1 1/4 hours until the meat is tender. Add salt to taste.
(vindaloo dishes should be preferably be cooked at least a day in advance and reheated before
serving. This softens the slightly harsh taste of the freshly cooked dish)
Little Leakers
Pork Vindaloo
