Pork, beef & lamb· GF · DF

Pork Vindaloo

Name: Pork Vindaloo
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Cuisine: Indian
Ingredients: 700g pork shoulder, fat trimmed, 3cm chunks; 2 (300g) onions, sliced; 1 × 400g tin chopped tomatoes; 30g tomato purée; 15g light brown sugar; 20ml rapeseed oil; 300ml water; 8 (6g) dried red chillies; 10g Kashmiri chilli powder; 6g hot chilli powder; 7 cloves (30g) garlic; 30g fresh ginger; 60ml cider vinegar; 13g cumin, mustard seed, cinnamon, cloves, black pepper

A fiery, tangy Goan-style curry of slow-cooked pork with vinegar, garlic and plenty of dried red chillies.

makes 19 blocks, about 38p each

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BatchJoy

batchjoy.com/recipes/pork-vindaloo/

Time: 2 hr 30 min10 min prep · 2 hr 20 min cook
Makes: 19 blocks
Cost per blockPer block: 38p
Calories per blockCalories: 100 kcal
Spice: 5 of 5

You’ll need

Batch size

blocks

700gpork shoulder, fat trimmed, 3cm chunks
2 (300g)onions, sliced
1 × 400g tinchopped tomatoes
30gtomato purée
15glight brown sugar
20mlrapeseed oil
300mlwater

For the paste

8 (6g)dried red chillies
10gKashmiri chilli powder
6ghot chilli powder
7 cloves (30g)garlic
30gfresh ginger
60mlcider vinegar
13gcumin, mustard seed, cinnamon, cloves, black pepper

or about 5 tbsp (80g) vindaloo curry paste plus 2 tbsp vinegar

Allergens: Mustard, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice and cooling raita · Warm naan · A jacket potato with yoghurt

Method

Step 1: Soak the dried chillies in the vinegar for 15 minutes, then blitz with the garlic, ginger, chilli powders and spices to a paste.
Step 2: Rub half the paste over the pork and leave for 30 minutes, or overnight in the fridge.
Step 3: Heat the oil in a large casserole over a medium heat and fry the onions, stirring often, until deep golden, about 15 minutes. Add the rest of the paste and the purée and fry for 3 minutes.
Step 4: Turn the heat up to medium-high, add the pork and brown it for 5 minutes, then add the tomatoes, sugar and water. Bring to a simmer, cover and cook gently until the pork is tender. (1 hr 45)
Step 5: Uncover and simmer until thick, about 15 minutes. Season with about 1 tsp salt and a splash more vinegar if you like. Cool and freeze in 70g blocks.

Milder: halve the dried chillies and leave out the hot chilli powder.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	100	7.8g	4.8g	5.3g	1g	0.07g
Per 3 blocks	300	23.4g	14.4g	15.9g	3g	0.21g

Cook’s notes

For a 3, halve the dried chillies and leave out the hot chilli powder.
Trim the thick fat from the shoulder so it doesn't set greasy in the blocks.
Even better marinated overnight.

Serve it

Basmati rice and cooling raita · Warm naan · A jacket potato with yoghurt.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 300 kcal and 23.4g protein before rice, bread or potatoes.

Pork Vindaloo questions

Is vindaloo meant to have potatoes in it?

No. The name comes from the Portuguese vinha d'alhos, meaning wine and garlic, not from aloo, the Hindi word for potato. Here the vinegar and garlic give that same tangy base.

Why soak the chillies in vinegar?

Soaking softens the dried chillies so they blitz to a smooth paste. The vinegar also becomes the sharp, tangy backbone of the sauce.

Can I use lamb or chicken instead of pork?

Lamb shoulder works with the same long simmer. Chicken thighs need only about 35 to 40 minutes, so start checking them early.