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Le Chaudron recipe
Vindaloo porc piquant
Spicy pork vindaloo
⏱ 60 minServes 4Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
700 g (25 oz)pork shoulder, cubed
4 tbspwine vinegar
2onions, sliced
2 tbspchili powder
2 tbspgaram masala
4 clovesgarlic, grated
1piece of ginger (3 cm / 1 in), grated
- 700 g (25 oz) pork shoulder, cubed
- 4 tbsp wine vinegar
- 2 onions, sliced
- 2 tbsp chili powder
- 2 tbsp garam masala
- 4 cloves garlic, grated
- 1 piece of ginger (3 cm / 1 in), grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Marinate the pork in the vinegar with the chili, garlic and ginger for 30 minutes.
- Drain the pork and brown for 5 minutes.
- Add the onions and garam masala and cook 8 minutes until soft.
- Add the marinade and a glass of water and bring to a simmer.
- Cover and simmer gently for 35 minutes until tender.
- Uncover to reduce the sauce and serve hot with basmati rice.
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