Name: Slow cooker pork vindaloo recipe
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8
Ingredients: 1.5kg pork scotch roast; 20.00 ml vegetable oil; 2 brown onions, sliced; 4 cloves garlic, sliced; 40.00 ml tomato paste; 400g tin diced tomatoes; 20.00 ml tamarind puree; 62.50 ml brown sugar; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground cinnamon; 2 tsp ground chilli; 1 tsp mustard seeds; 4 cloves garlic, crushed; 3cm ginger, grated; 82.50 ml apple cider vinegar

by Greer Worsley Last updated on 04/19/2023

Richly spiced and filled with flavour, this pork vindaloo cooks low and slow in the slow cooker, filling the house with its rich aroma. - Greer Worsley

Ingredients

1.5kg pork scotch roast
1 tbsp vegetable oil
2 brown onions, sliced
4 cloves garlic, sliced
2 tbsp tomato paste
400g tin diced tomatoes
1 tbsp tamarind puree
1/4 cup brown sugar

For curry paste:

2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
2 tsp ground chilli
1 tsp mustard seeds
4 cloves garlic, crushed
3cm ginger, grated
1/3 cup apple cider vinegar

Method

Step 1

To make curry paste, combine spices, garlic and ginger in a small bowl with 1 tsp salt and plenty of freshly cracked black pepper. Add vinegar and stir to form a paste.
Step 2

Cut pork into 5cm cubes. Place in a bowl and use your hands to massage curry paste into the pork. Cover and refrigerate for at least an hour or overnight.
Step 3

Heat oil in a frypan. Cook onion and garlic for 3-4 minutes until starting to soften. Transfer to the bowl of a slow cooker. In the same frypan, brown pork pieces, then transfer to the slow cooker. Add tomato paste, tomatoes, tamarind puree, brown sugar and 1/2 cup water. Cover with lid and cook on low for 8 hours or high for 5 hours until pork pieces are fall-apart tender. Taste and add more salt, pepper, sugar or chilli if required.