Pig cheek vindaloo
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
- 600g trimmed pork cheek or pork legcut into 2cm pieces
- 120ml vegetable oil
- 3 small onionsfinely chopped
- 250ml chicken stock
- (optional) dried red chillies
marinade
- 100ml white wine vinegar
- 6-8 black peppercorns
- 1 tsp sugar
- finely grated to make 1 tbsp ginger
- crushed to make 1 tsp (about 3 cloves) garlic
paste
- pods 4 green cardamom
- 4 cloves
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4-8 whole red chilliesroughly chopped
- 1 tsp turmeric
- 2 tbsp malt vinegar
Nutrition: per serving
- kcal479
- fat37g
- carbs5.8g
- fibre1.3g
- protein30.8g
- salt0.3g
Method
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.
