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HOT! Pork Vindaloo!


  • 1KG Pork Rind
  • 1 Tablespoon of Shaoxin or Rice Wine
  • 3 Shallots
  • 5 Tablespoons of Dark Soy Sauce
  • 2 Tablespoons of Light Soy Sauce
  • Half Tablespoon of Rock Sugar
  • Quarter Cup of Spring Onions (3cm lengths)
  • Rice Wine
  • Soy Sauce


Crikey I love a good Curry. I like a hot one too, but I do find that they leave me showing symptoms of a man with some kind of virus!

I was in India, in 1996 and what surprised me the most was the flavour that came from the hottest of curries!

The flavours came not just from the ingredients of these fabulous curries but the method in which they were combined! It’s pretty simple but works really well!


Serves 4

  1. Wash and cut the belly pork into ‘cubes’ of about 1 1/2 “/3 cm thick. You can blanch the pork with hot boiling water if you like, to remove hairs and dirt. This step also prevents the sauce from becoming cloudy.
  2. Heat up a heavy pot or a glass casserole dish.
  3. Add 1 teaspoon of oil, fry the shallots for 30 seconds and add in the pork.
  4. Sear pork over high heat until white all over. If you are cooking more than 1 kg, it is good idea to cook this in a couple of batches so that the high heat is maintained and the meat gets seared without letting out liquid.
  5. When the meat is all white (and ideally, browned here and there), add the soy sauces, the wine, the rock sugar and 1/4 cup of vegetable stock.
    Cover. Reduce heat so that it gives a medium-low simmer. Water will come out of the pork as it cooks, so make sure you stir once in a while.
  6. After 45  minutes, test the pork. If you like it softer, cook for another 15 to 30 minutes. Otherwise, uncover and add extra rice wine if like. Stir well to mix and increase heat to high to reduce the sauce until it’s very thick. This may take another 10 minutes or more if there’s lots of liquid.
  7. Stir in the spring onions and serve hot with plain boiled rice. Add a plate of stir-fried veggies.

If you are using pressure cooker, cook 15 minutes from the time the cooker hisses. After that, let the pressure dissipate fully and remove the lid. If there’s too much liquid or the liquid is watery, turn the heat on high and cook without covering until the sauce is thick. Don’t pour the liquid away, it’s got loads of flavour!

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