|Spices and herbs from around the world, ground and carefully blended in Norfolk.|
700g Pork Shoulder, boned, trimmed & cubed
| ||5 tbsps White Wine Vinegar|| |
| ||2 tsps salt|| |
| ||1 tbsp Light Brown Sugar|| |
| ||2.5cm Fresh Root Ginger, grated|| |
| ||2 Garlic Cloves, peeled|| |
| ||2 Medium Onions, finely sliced|| |
| ||3 tbsps Flavourless Cooking Oil|| |
| ||Seasoning to taste|| |
| ||Handful of fresh Coriander for garnish|| |
| ||1 pack Bhaji Man Goan Pork Vindaloo Mix|| |
1. Empty contents of Bhajiman Sachet 1 into a pestle and mortar or coffee grinder and coarsely grind. Mix the ground spices, wine vinegar, salt and sugar together in a large bowl, add the cubed pork and fold until well coated. Leave to marinate for 30-40 minutes.
2. In a mini food processor, blend the ginger and garlic with two or three tablespoons of cold water until it becomes a smooth paste.
3. Heat the oil to medium-hot in a deep frying pan and add the sliced onions. Stir occasionally until golden brown and caramelised. If they start to burn, add a little more oil and lower the heat.
4. Add the ginger-garlic paste and fry, stirring well, for another minute. Pour in the contents of Bhajiman Sachet 2 and stir for a further minute.
5. Fold in the marinated pork and its juices; cook whilst stirring occasionally for 10 minutes. Next carefully stir in 150ml of boiling water and bring to a good simmer. Cover pan with the lid slightly ajar, reduce heat to low and cook for 40 minutes, again stirring occasionally until the meat softens. If it starts to dry out, add a few tablespoons of boiling water.
6. Add contents of Bhajiman Sachet 3 and cook for a further five minutes. By this point there should be thick gravy. If not, add sufficient boiling water to make this and finally check seasoning to suit your taste.
7. Best served with fluffy basmati rice, Cucumber-mint yogurt and Bhajiman Spiced Lentils and Bhajiman Aloo Gobi.