Gymkhana’s suckling pig vindaloo
April 16, 2015
- 600g pig’s cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours)
- 120ml vegetable oil
- 250g onions, finely chopped
- 240ml pork stock (or water)
- 1 tbsp coriander stem, chopped
For the marinade:
- 100ml Goan palm vinegar (or malt vinegar)
- 6-8 black peppercorns, crushed
- 1 tsp sugar
- 1 tbsp ginger paste (crush with a little water to a paste)
- 1 tsp garlic paste
For the spice paste:
- 8 whole red chillies
- Seeds of 4 green cardamom pods
- 4 cloves
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 2 tbsp malt vinegar
- Trim the fat and dice the pork into 1″ squares.
- Combine the marinade ingredients, coat the pork and refrigerate for four hours (or 12 hours if using normal pork meat).
- Make the spice paste by chopping and grinding the dry ingredients and combining them with the vinegar.
- Heat the oil in a heavy-bottomed pan on a medium heat. Fry the pork until lightly browned, then set aside.
- Add the onions to the pan with the remaining marinade and fry until brown, then return the pork and cook for five minutes.
- Add the spice paste and cook for five more minutes.
- Add the water or stock and reduce the heat, then cook until tender, adding the coriander for the final minute.