Spicy pulled pork vindaloo

Updated at: Fri, 15 Mar 2024 22:59:43 GMT

Step 1

1. Put the first 13 ingredients into a medium bowl and mix to combine. Leave to soak for 30 minutes, then transfer to a food processor or blender and blitz until smooth, about

Step 2

3-4 minutes.

Step 3

2. Preheat the oven to 150°C fan.

Step 4

3. Pat dry the pork, then sprinkle all over with 1 teaspoon of salt.

Step 5

Put 2 tablespoons of oil into a large, heavy-based cast-iron saucepan, for which you have a lid, on a medium-high heat. Add the pork and sear to lightly brown on all sides, about 8 minutes.

Step 6

Remove the pork and set aside.

Step 7

Add the remaining tablespoon of oil and the onions, stirring to lightly colour, about 3 minutes, then add the blitzed spice mixture, 450ml of water and

Step 8

1 teaspoon of salt. Return the pork to the pan, bring to the boil, then cover with the lid and transfer to the oven to bake for 4 hours, basting every hour or so. Remove the lid and return to the oven for 80 minutes more, basting once or twice throughout, until browned and the sauce is thick and rich.

Step 9

4. Use two forks to shred the pork directly in the pan with all its juices. You can choose to shred the skin as well, or discard it. Stir in the coriander and lime juice.

Step 10

5. Place the yoghurt in a small bowl and swirl through the chutney. Serve this and the bread rolls alongside the pork, building your own plate or sandwich as you please.

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