Instant Pot Pork Vindaloo
A fiery Instant Pot Pork Vindaloo with just the right balance of chilli and vinegar. It won't blow your socks off but will still tickle your toes!
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Cooking tools:
- Pressure cooker
- Saucepan
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Refrigerator
- Airtight container
- Plastic wrap
Ingredients
- 4 tbsp vegetable oil
- 2 onions (peeled and sliced thinly into rings)
- 1 cup water ((180ml))
- 1 kg boneless pork shoulder (cut into 2cm cubes)
- 2 tsp ground cumin
- 1 tsp hot chilli powder
- 1 tsp ground black pepper
- 1 tsp ground cardamom
- 1/2 tbsp ground cinnamon
- 1/2 tbsp mustard powder
- 1 tsp ground fenugreek
- 5 tbsp white wine vinegar
- 1/2 tbsp salt
- 1 tsp brown sugar
- 2 1/2 cm fresh root ginger (unpeeled and finely grated)
- 1 head of garlic (cloves separated, peeled and crushed)
- 1 tbsp ground coriander
- 1/2 tsp ground turmeric
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