SPICY PORK VINDALOO

Dit klink na vreeslik baie spices, maar dis heerlik. Bedien met outydse soet patats en ń sambal.

700 g pork knuckles
2 onions, chopped
4 cloves garlic, peeled and chopped
1 piece ginger (5 cm), cleaned and chopped
1 red chilli, deseeded and chopped
3 tablespoons cooking oil
150 ml wine vinegar
2 tablespoons coriander seed
1 tablespoon green cardamom seeds
1 tablespoon cumin seeds
½ teaspoon turmeric
½ teaspoon mustard seeds
1 stick of cinnamon, 5 cm long
6 cloves
6 black peppercorns
8 new potatoes, scrubbers but not peeled
salt to taste

Add the following ingredients in a mixer:
Chili, coriander, cardamom, cumin, turmeric, cinnamon, cloves, black pepper, salt and vinegar. Blend to a liquid purée.
Heat oil in a wok, dust the knuckles with flour and brown in oil. Set aside.
Brown the onion in same wok, add the mustard seeds and fry until popped.
Return the meat, add the purée and 250 ml of water.
Simmer over low heat for approximately 1 hour. Add water if you see it’s getting too dry.
Add baby new potatoes. Simmer for another 30 – 60 minutes until potatoes are soft.
Serve with basmati rice and sambal.

Recipe and photo: Elize de Kock