Pork vindaloo

• pork shoulder↗1kg kg

  trimmed and cut into bite-sized cubes

• vegetable oil↗3 tbsp tbsp
• large onions↗2

  finely chopped

• mild chilli powder1 tbsp tbsp
• chicken stock↗250ml ml
• corianderhandful

  leaves

• coriander
• cooked basmati rice↗

  to serve

• naan↗

  to serve

• green cardamom pods↗6
• black peppercorns↗½ tsp ½ tsp
• red wine vinegar↗125ml ml
• finely grated ginger1 heaped tbsp tbsp
• large garlic cloves↗4

  finely grated

• golden caster sugar↗1 tsp tsp
• small dried chillies↗8
• ground cloves↗pinch of
• ground coriander↗2 tsp
• ground cumin↗1 tsp
• turmeric↗¼ tsp

Step-by-step instructions

1. 1

   To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.

2. 2

   Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.