Pork Vindaloo with Spinach Rice

Total: 35 mins

Pork vindaloo is a hot and sour curry from Goa, southern India. Our version simmers pork escalopes in an aromatic tomato, chilli and vinegar sauce, served with nutty brown rice.

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617 kcal
(per portion)

Ingredients you'll need

4 tsp garam massala
½-1/2 tsp chilli powder
4 tbsp cider vinegar
4 pork escalopes
300g brown basmati rice
2 onion
4 vine tomatoes
8 garlic cloves
2 tbsp tamarind paste
200g baby leaf spinach

From your kitchen

Sea salt
2 tbsp olive, sunflower or cocnut oil
500ml boiling water
4 tbsp cold water

You'll need

Small pan with lid
Measuring jug
Deep frying pan or wok with lid
Baking tray (optional)

Step by step this way

1.
Add 2 tsp garam masala to a large dish, along with ¼ - ½ tsp chilli powder (it's spicy, so use as much or as little as you prefer), a pinch of salt and 2 tbsp cider vinegar. Stir together, then add the pork escalopes to the dish and turn them to coat. Set aside to marinate for 10-15 minutes.
2.
While the pork marinates, fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add a pinch of salt and 300ml boiling water. Cover, bring to the boil, then turn the heat right down and simmer for 25 mins till the rice has absorbed all the water and become tender.
3.
While the rice cooks, peel and finely chop the onion. Roughly chop the tomatoes. Peel and grate or crush the garlic.
4.
Warm a deep frying pan or wok on a high heat and add 1 tbsp oil. Lift the pork escalopes out of the marinade (keep it for later) and add them to the pan. Fry for 3 mins on each side, till browned all over. Set aside on a plate or board.
5.
Turn the heat down and add the onion and tomatoes to the pan with 4 tbsp water and a pinch of salt. Stir and fry, for 5 mins, till the veg start to soften and the tomatoes start to collapse.
6.
Add the garlic to the pan. Cook and stir for 2 mins. Add 1 tbsp tamarind paste to the pan (about half the packet) and stir to mix. Stir in 200ml hot water from the kettle and scrape in the leftover marinade, then return the pork escalopes to the pan. Pop a lid on the pan (or use a baking tray if you don't have a lid) and bring to the boil, then turn the heat down and simmer for 5-6 mins till the sauce has thickened slightly.
7.
When the rice has cooked for 25 mins and absorbed all the water, take the pan off the heat. Pop the spinach on top of the rice in the pan, cover and set aside for 5 mins to steam and wilt spinach. Then fork the spinach through the rice.
8.
Divide the rice between 2 warm plates. Taste the vindaloo sauce and add a pinch more salt or a pinch of chilli powder if you think it needs it. If you think it's a bit too sour or too hot, add a pinch of sugar. Top the rice with the pork escalopes and the vindaloo sauce to serve.

Tip
Tamarind Tip
Your leftover tamarind will keep, in the sachet, in the fridge for a few days, It's very tangy and goes really well with cheese. Toast some bread, then spread with the tamarind, top with your favourite cheese and grill till golden and bubbling.
Tip
We All Love Vindaloo
Pork vindaloo comes from Goa in southern India and it dates from the time when Goa when a Portuguese colony. It's a combination of the Portuguese technique of cooking meat with vinegar and garlic, and the aromatic spices that India that is famous for. Tangy and aromatic, vindaloo doesn't have to be super spicy so use as much or as little chilli in the marinade to suit your palate.

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