Pork Vihn d’alos with garlic chapati

Portuguese Spice Recipe

Pork Vihn d’alos with garlic chapati

Recipe Background

Famous for its fiery heat Vihn d’alos (Vindaloo) has become a household name among curry lovers. Originating in south India near Goa, our Pork Vihn d’alos with garlic chapati is sure to fire up your cooking journey. Garlicky, lightly sour and with a piquancy reflecting the original recipe, this dish requires some time to prepare but is worth every minute.

The marinated pork simply falls apart and melts in the mouth. And nothing is better than soaking up the juices with home-made chapati and rice. Enjoy with a fruity Stone and Wood Pacific Ale.

Ingredients

800g boned out pork shoulder
30g Silk Road Spice co. Vihn d’alos spice blend
400g can crushed tomatoes
4 fresh tomatoes roughly diced
I brown onion finely diced
6 cloves garlic minced
Salt to taste
2 Tbsp. ghee
1 Tbsp. brown sugar
400ml white wine vinegar

Method

Lightly toast spice blend

Chop the onion and mince the garlic, combine with sugar, salt and half the vinegar

Mix into a paste with the spices

Make small insertions into the pork and massage in the paste

Marinate in fridge for 2 hours or overnight

Heat the half the ghee until smokey

Lower heat and brown the pork on all sides

Remove from heat and set aside

Heat remaining ghee and add tomatoes

Simmer for 5 minutes and return the pork to the pan adding remaining vinegar

Simmer, covered for 1.5 hours

Remove lid and reduce the liquid until almost gone (30 mins)

For the Chapatti:

Combine 300 g plain flour, 1 tblsp plain yoghurt, 1 tblsp minced garlic, 7g dry yeast in a warm bowl

Add enough warm water to form a stiff, dry dough and knead for 5 mins

Rest in a warm place for 30 mins

Divide into 8 balls and roll each into a 100mm disk

Heat a heavy pan on high, lightly dust the bread with flour

Dry fry each chapati on both sides until air bubbles appear and it begins to toast

Serve with Basmati rice