dinner · dairy-free
Weeknight pork vindaloo
Cubes of pork tenderloin simmered in a tangy sauce of onion, garlic, ginger, Kashmiri chile, cumin, coriander and cider vinegar. Hot, sour and ready in 40 minutes.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the pork into 1-inch cubes and sprinkle with the salt. Dice the onion and grate the garlic and ginger.
-
2
Warm half of the oil in a skillet and brown the pork in one layer, then move it to a plate. Add the rest of the oil and cook the onion about 7 minutes until soft.
-
3
Stir in the garlic, ginger, chile powder, cumin and coriander for 30 seconds. Pour in the cider vinegar and 180 ml of water and simmer 8–10 minutes, until thickened.
-
4
Return the pork and its juices to the pan and simmer gently until the biggest piece reaches 63°C (145°F). Take off the heat and let it rest for 3 minutes before serving.
