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    Ingredients
    Vindaloo paste:
    5-10 dried long red chillies (as hot as you like)
    ½ teaspoon salt flakes        
    1 tsp cumin seeds
    1 tsp brown mustard seeds
    1 tsp fenugreek seeds
    5 cardamom pods, crushed
    1 tbsp ground coriander
    1 tsp ground turmeric
            
    60 ml(1/4 cup) balsamic vinegar
    2 onions, thinly sliced
    3 garlic cloves, crushed
    1 tbsp finely grated ginger
    60 ml(¼ cup) peanut oil
    1 kg pork neck, cut into 3 cm pieces
    1 bay leaf
    1 cinnamon stick
    1/2 cup almond meal
    3 star anise
    500 ml(2 cups) chicken stock
    Directions
    To make the vindaloo paste; Place chillies in a small bowl and cover with boiling water. Soak for 10 minutes or until softened. Drain, discarding stems and seeds. Using a mortar and pestle, grind soaked chillies, salt flakes, cumin, mustard seeds, fenugreek and cardamom seeds until fine. Transfer to a small bowl, then stir in coriander and turmeric.

    Place a heat proof deep casserole dish over a low flame. Add spice mixture and cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl, stir in vinegar and set aside. Add the onion, garlic, ginger and peanut oil to the dish, and cook for 5 minutes over a moderate heat, stirring, until lightly browned.

    Season pork, increase the heat and and fry for 3-5 minutes, or until well browned. Add reserved spice mixture, bay leaf, cinnamon, almond meal, star anise and chicken stock. Bring to the boil, then reduce heat to low, cover and simmer for 1/1/2 hours or until pork is tender.


    Cooking Time: >1 hr
    Dish Type: Slow Cook
    Occasion: Dinner Party
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not