Although Hong Kong apartments are not famous for their large kitchens with massive storage space, I’ve managed to acquire a significant spice collection. I love shopping for new spices while we travel or at local spice shops in Hong Kong. While many of the big super markets here will have many of your favorites, there’s nothing better than having a shopkeeper scoop peppercorns or turmeric into a bag just for you.
Don’t be scared away by the long list of spices in our pressure cooker pork vindaloo. Think of this as the perfect excuse to add to your spice collection or to use some of the more exotic spices you might not use as often.
This recipe is inspired by a pork vindaloo recipe in the book, Fresh Spice. The recipe list has been simplified and the cooking time has been massively cut through the use of a pressure cooker. If you have a slow cooker, I’ve also included in the notes how to cook this in your slow cooker instead.
Peter got me a new pressure cooker earlier this month and it has been life changing– expect more pressure cooker recipes soon
Because I have an electric pressure cooker, rather than a stove top pressure cooker, you need to use an extra pan to saute your onions and garlic and sear the pork before pouring it all in to the pressure cooker. This step is definitely worth it! If you have extra time, you can toast all your spices in a dry pan before grinding them as well.
Forget roasting your pork shoulder in the oven for hours (although I do love to do that too…). After a short and easy cooking time, the pressure cooker pork vindaloo has amazing bold flavors and tender meat. Not to mention your kitchen is going to smell freaking AMAZING.
If you live in a studio apartment like I do– this means your entire apartment will smell freaking amazing. Double win!
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 5 green cardamom pods
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 2 tsp chili flakes
- 2 tsp salt
- 1 tbs oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp oil
- 1 lb pork shoulder, chopped in to 1 inch cubes
- 1 tsp sugar
- 2 tbsp red wine vinegar
- 1 can of diced tomatoes
- 2 tbsp flour
- Grind spices in mortar and pestle until smooth
- In a large pan, heat oil over medium-high heat
- Add onion and garlic and stir often until onions are translucent and garlic is fragrant
- Scoop onion and garlic in to pressure cooker
- In the same pan, add additional oil if needed
- Sear pork shoulder cubes on all sides until browned
- Remove from heat and add pork to pressure cooker
- Pour in spices, sugar, red wine vinegar, tomatoes, and flour
- Gently mix
- Cook on high for 30-40 minutes (adjust according to your pressure cooker)
- Serve hot over rice
When cooking with a pressure cooker it is important to adapt the recipe to your specific equipment. To cook with a slow cooker, cook on high 4-5 hours or on low 7-8 hours