Pig cheek vindaloo

Pig cheek vindaloo

  • serves 4
  • A little effort

This recipe has a lot of chilli because it is a traditional hot and sour dish. If you don’t like hot curries, use fewer chillies.



  • trimmed pork cheek or pork leg 600g, cut into 2cm pieces
  • vegetable oil
  • onions 3 small, finely chopped
  • chicken stock 250ml
  • dried red chillies (optional)


white wine vinegar 100ml
  • black peppercorns 6-8
  • sugar 1 tsp
  • ginger finely grated to make 1 tbsp
  • garlic crushed to make 1 tsp (about 3 cloves)


  • green cardamom pods 4
  • cloves 4
  • coriander seeds 1 tbsp
  • cumin seeds 1 tsp
  • whole red chillies 4-8, roughly chopped
  • turmeric 1 tsp
  • malt vinegar 2 tbsp


  • Step 1

    Mix the marinade ingredients together then toss with the meat and chill for 4 hours. To make the paste, grind the whole spices, then whizz them in a blender with the chilli, turmeric and vinegar. Heat the oil in a heavy pan, add the marinated meat (removing the peppercorns) and fry until lightly brown.

  • Step 2

    Scoop out the meat, add the onions to the pan and cook until golden.

  • Step 3

    Put the meat back in the pan and cook for 5 minutes. Add the spice paste and cook for another 5 minutes. Add the stock and dried chilli (if using) reduce to a simmer. Cover and cook until the meat is completely tender, about 2 -2½ hours.

Nutritional Information

  • Kcals 479
  • Fat 37g
  • Carbs 5.8g
  • Fibre 1.3g
  • Protein 30.8g
  • Salt 0.3g