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Pork Vindaloo with Fragrant Pilaf Rice

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Pork Vindaloo with Fragrant Pilaf Rice

When Portuguese settlers arrived in India, one of the assets they brought with them was vindaloo - traditionally a simple pork dish cooked with port and pronounced vin-dar-loo (with the accent on the dar). Do try this - it's much subtler than the perspiration-inducing Anglo-Indian versions in restaurants here.

Preparation time:
5 minutes
Cooking time:
40 minutes
Total time:
45 minutes 45 minutes
Serves:
 4

Ingredients

  • 450g pork fillet
  • 350g jar Bombay Authentics Vindaloo Luxury Curry Sauce
  • 25g butter
  • 1 onion, sliced
  • ½ tsp Bart Kalonji Black Onion Seeds
  • 2 dried curry leaves
  • 1 cinnamon stick
  • 250g brown basmati rice
  • 400ml hot vegetable stock

Method

  1. Preheat the oven to 200°C, gas mark 6. Place the pork fillet in a flameproof dish and pour the sauce over the top. Put in the oven and cook for 5 minutes.
  2. Meanwhile, melt the butter in a large, flameproof pan with a tight-fitting lid, over a high heat. Add the onion and cook for 5 minutes, stirring often, until golden.
  3. Add the onion seeds, curry leaves and cinnamon to the pan, followed by the rice. Mix well, so the grains glisten with butter. Pour over the stock and cover with the lid.
  4. Place into the oven with the pork and leave to cook for a further 25–35 minutes, or until the rice is tender and the pork is thoroughly cooked and there is no pink meat. Baste the pork with the sauce twice during cooking.
  5. Remove both dishes from the oven. Discard the cinnamon stick and allow the pork to rest. Serve the pork sliced into rounds and placed on the rice with any additional sauce spooned over.

Cook's tips

If you like your curries hot, add more chillies to the sauce. Alternatively, if it's too hot just add a little yoghurt.

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Andrew F

Andrew F 07 October 2010 23:20

Surely the original Vindaloo used vinigar not port

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Nutritional Info

Typical values per serving:
Energy 536.0kcal
Sugars 7.8g
Fat 17.9g
Saturated Fat 6.9g
Salt 1.7g

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This recipe was first published on Waitrose.com in February 2008