You don’t see pork mince at many curry houses but it is hugely popular in Goa and for good reason… it’s delicious in a curry.
Today I decided to experiment a bit and make pork mince vindaloo wraps. I’m telling you, this is one you need to try.
Of course you could serve this vindaloo pork mince simply over rice rolling it into a hot wrap is also quite nice. How ever you serve this pork mince recipe, I think you are going to like it.
Make this recipe your own…
I have used my vindaloo masala to make this recipe. Vindaloos are known for being spicy. This one is too but not ridiculously so. I like to be able to taste and enjoy my food.
That said, if you don’t like fiery hot curries, this one might still be a bit spicy for you. Feel free to reduce the amount of chillies used.
You can also use other meat. I like this with mince pork but you could use minced turkey, chicken, beef… what ever you wish.
This dish could be cooked and eaten immediately. You will get better results, however if you let the meat marinate for a day or so.
This is great for those who like working ahead. Make the marinade, mix it in with the meat and let it marinate in the fridge until you are ready to cook.
Here are a few other recipe you might enjoy.
- FOR THE MARINADE
- 1 tsp chilli powder
- 1½ tbsp ground cumin
- 1½ tbsp ground coriander
- ½ tsp ground fenugreek
- ½ tsp ground cloves
- 1 tbsp ground black pepper
- ½ tsp ground turmeric
- ¾ tsp ground cinnamon
- ½ tsp ground cardamom
- 4 green chillies, finely chopped
- 5 tbsp red wine vinegar
- 2 tbsp soft brown sugar
- 1 tbsp tamarind concentrate (or another 2 tbsp of vinegar)
- 7 garlic cloves, smashed
- 2.5cm (1in) piece of ginger, chopped
- FOR THE CURRY
- 800g (1lb 12oz) minced pork
- 2–3 tbsp coconut or rapeseed oil
- 1 tsp brown mustard seeds
- 10 fresh curry leaves
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 bay leaves
- Juice of one lime
- Rotis for wrapping the meat up
- Place all the marinade ingredients in a blender or spice grinder and blend to a paste.
- Using your hands, mix the marinade with the meat and allow to marinate for 30 minutes or overnight.
- When ready cook, heat the oil over high heat. When visibly hot, add the mustard seeds. When they begin to pop, stir in the curry leaves and fry for about 30 seconds until fragrant.
- Stir in the chopped onion and fry until soft and translucent.
- Then add the chopped tomatoes and the marinated meat with all the marinade. Brown the meat, stirring regularly until it is completely cooked through.
- Check for seasoning and add salt to taste and the juice of one lime.
- Serve on top of hot rotis (chapattis). I added a little grated cheese and hot sauce to mine.