Name: Pig cheek vindaloo
Total time: 3 h
Yield: Serves 4
Ingredients: 600g trimmed pork cheek or pork leg cut into 2cm pieces; 120ml vegetable oil; 3 small onions finely chopped; 250ml chicken stock; (optional) dried red chillies; 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; pods 4 green cardamom; 4 cloves; 1 tbsp coriander seeds; 1 tsp cumin seeds; 4-8 whole red chillies roughly chopped; 1 tsp turmeric; 2 tbsp malt vinegar

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Pig cheek vindaloo

Pig cheek vindaloo

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 3 hrs

+ marinating

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This traditional hot and sour dish uses a lot of chillies. If you're not a fan of hot curries, you can use fewer chillies or cool it down with some yoghurt

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Alternatives

Complete the dish

Try this pig cheek vindaloo with our pilau rice or naan bread. Also, check out other classic Indian curries such as our chicken madras, chicken jalfrezi or easy lamb bhuna.

Ingredients

Nutrition

600g trimmed pork cheek or pork leg

cut into 2cm pieces
120ml vegetable oil
3 small onions

finely 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 chillies

roughly 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.

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