{"id":250,"date":"2011-10-22T09:53:55","date_gmt":"2011-10-22T09:53:55","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/10\/22\/pork-vindaloo\/"},"modified":"2011-10-22T09:53:55","modified_gmt":"2011-10-22T09:53:55","slug":"pork-vindaloo","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/curry-recipes\/pork-vindaloo\/","title":{"rendered":"Pork Vindaloo"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>300g casserole pork<\/li>\n<li> 1 tsp fresh ginger, grated <\/li>\n<li> 2 large cloves garlic, chopped <\/li>\n<li> 1 red chilli, roughly chopped<\/li>\n<li> half a tsp turmeric<\/li>\n<li> 3 cardamom pods, husks removed<\/li>\n<li> 2 whole cloves<\/li>\n<li> 5 peppercorns<\/li>\n<li> Quarter tsp ground cinnamon<\/li>\n<li> 1 tsp ground coriander<\/li>\n<li> 1 tsp cumin seeds<\/li>\n<li> 1 tsp paprika<\/li>\n<li> 1 tsp salt<\/li>\n<li><span class=\"style15\">2 tbsp cider vinegar<\/li>\n<li> 2 potatoes, peeled and chopped<\/li>\n<li> 1 red onion, sliced<\/li>\n<li> 2 tsp mustard seeds<\/li>\n<li> Fresh coriander to garnish<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>Grind whole spices (cardamom, cloves,peppercorns, cumin seeds) in pestle and mortar. Add ginger, garlic, salt and chillies and grind to a paste. Add turmeric, cinnamon, coriander, paprika and mix well. Add vinegar to make a thick paste. Set aside.<\/p>\n<p> Heat a pan, add groundnut oil. Add mustard seeds. When they start to pop, add onions and fry 5-10 mins until starting to brown. Add curry paste and fry over medium heat for a few minutes, taking care not to let the spices burn.<\/p>\n<p> Add pork and mix well with curry paste.&nbsp; Add enough water just to cover, bring to the boil and simmer for 30 minutes. Add potatoes and simmer again for another 30-40 minutes, removing lid towards the end to thicken sauce if necessary. Check seasoning. Garnish with fresh coriander and serve with basmati rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 300g casserole pork 1 tsp fresh ginger, grated 2 large cloves garlic, chopped 1 red chilli, roughly chopped half a tsp turmeric 3 cardamom pods, husks removed 2 whole cloves 5 peppercorns Quarter tsp ground cinnamon 1 tsp ground coriander 1 tsp cumin seeds 1 tsp paprika 1 tsp salt 2 tbsp cider vinegar [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,19,23,28],"tags":[46,54],"class_list":["post-250","post","type-post","status-publish","format-standard","hentry","category-curry-recipes","category-indian-recipes","category-main-course-recipes","category-pork-recipes","tag-curry-recipes","tag-indian-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=250"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/250\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}