Pork Vindaloo

Ingredients

• 2 large onions, roughly chopped
• 3 cloves garlic, crushed
• 1/2 tsp cinnamon
• 1 tsp ground cumin
• 1/4 tsp ground clove
• 1 tsp turmeric
• 1 tsp cracked black pepper
• 1 tsp black mustard seeds
• 1 dsp grated ginger
• 2 red chillies, quartered
• 40mls white wine vinegar
• 500gm trimmed pork fillet
• 1 tbsp veg oil
• 1 tbsp tamarind paste
• 1 beef tomato, roughly chopped
• Handful of spinach leaves

Method

1. In a food processor onions, garlic, chillies, spices, mustard seeds, ginger and vinegar. Blend to a smooth paste.
2. Trim excess fat off pork. Cut into bite size pieces and mix with quarter of the curry paste. Cover and refrigerate for at least 3 hours.
3. Reserve remaining curry paste.
4. Heat oil and cook sliced onions until sort.
5. Add remaining curry paste and slowly cook for 5 mins.
6. Add pork and cook until it has changed colour, about 5 mins.
7. Stir in tamarind paste and tomato and bring to boil. Reduce heat and simmer for about 40 mins or until pork is cooked and tender.
8. Add spinach leaves and cook till wilted.
9. Serve with jasmine rice.