You’ll Need
For the Vindaloo Paste
4 dried Kashmiri chillies, soaked
4 garlic cloves
20g fresh ginger
2 tbsp cider vinegar
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black peppercorns
quarter tsp ground cloves
quarter tsp ground cinnamon
For the Pork Pots
750g pork shoulder, cut into 2cm pieces
500g baby potatoes, halved and parboiled for 8 minutes
1 onion, finely sliced
200g chopped tomatoes
150ml chicken stock
1 tsp soft brown sugar
1 tsp sea salt
Optional but dangerous
Steamed basmati rice
Cooling yoghurt
Extra green chilli
Method
Blend all the paste ingredients with 2 tablespoons of water until smooth.
Coat the pork in the paste and marinate in the fridge for at least 4 hours.
Preheat your air fryer to 200°C.
Air fry the pork in a heatproof dish for 8 minutes, stirring once.
Add the onion and cook for 4 minutes until softened at the edges.
Stir in the potatoes, tomatoes, stock, sugar and salt.
Cover tightly with foil and air fry at 170°C for 42-48 minutes, stirring once.
Remove the foil and cook at 195°C for 6 minutes until the sauce thickens.
Check the pork is piping hot and tender, then rest for 5 minutes before serving.