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Pork cheek vindaloo

Serves: 4

Cooking time: 2 hours, marinating overnight

Difficulty: Easy

Difficulty

  • 8 pork cheeks, trimmed
  • 3 medium white onions, thinly sliced
  • 2 tbsp ginger or garlic paste
For the masala:
  • 300ml malt vinegar
  • 10 dried Kashmiri red chillies
  • 3 cardamom
  • 6 peppercorns
  • 4 cloves
  • 1 stick cinnamon
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp fenugreek
  • 1 tsp turmeric
  • 200ml pickling liquor
For serving:
  • 1 tbsp chopped coriander
  • jaggery
  • fennel, thinly sliced
  • salt

For a sumptuous Christmas dinner dish with a difference, we called upon Anglo-Indian aficionados Kricket, who shared their mouthwatering pork cheek vindaloo recipe, the perfect new-old school classic.

Vindaloo is a truly global dish; originating in Portugal, adapted and popularised in Goa and finally, Anglicised in Britain into the curry-house staple we know and love today. We can’t think of a more fitting festive meal!

1. The day before, soak all the ingredients in the masala in vinegar. This will soften the spices to allow you to blitz them into a fine paste.

2. Heat up oil in a large deep pan, add the onions and cook over a medium heat until nicely caramelised, then add ginger/garlic paste and cook off for another two minutes.

3. Add the cheeks to the pan, and seal the meat, stirring occasionally to prevent the onions from burning.

4. Then add the masala paste, and cook over a medium heat, stirring constantly until the spices have cooked off (you will know this is done when the oil separates from the mixture) when this happens, add a little water to the pan, turn the heat down and cover and cook for around 1 ½ hours or until the pork is tender and without any resistance to the touch.

5. Once the pork is cooked and the masala has nicely coated the meat, season with salt and jaggery and finish with fresh coriander. Serve with pickled fennel.

Ingredients

  • 8 pork cheeks, trimmed
  • 3 medium white onions, thinly sliced
  • 2 tbsp ginger or garlic paste
For the masala:
  • 300ml malt vinegar
  • 10 dried Kashmiri red chillies
  • 3 cardamom
  • 6 peppercorns
  • 4 cloves
  • 1 stick cinnamon
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp fenugreek
  • 1 tsp turmeric
  • 200ml pickling liquor
For serving:
  • 1 tbsp chopped coriander
  • jaggery
  • fennel, thinly sliced
  • salt

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