Pork neck is one of those cuts that butchers and chefs quietly treasure, and it was a bit of a wrestle to coax this recipe from the big man himself. But eventually, we did it. (It took about four of us.)
For distinction, the neck is actually taken from the shoulder of the pig and you might recognise it from the pork rib eyes we sell, so never let it be known that butchers can’t be creative with their cutting skills.
The bottom line is that the neck carries just the right amount of fat running through the muscle.
In turn, that marbling melts slowly as it cooks, keeping the meat succulent and full of flavour. It’s basically a cut built for long, gentle braises and curries — which makes it the perfect star of this vindaloo.
Rich, fiery and deeply aromatic, this Pork Vindaloo uses brining overnight to kickstart the tenderising and we encourage you to build a slow-cooked spice paste to deliver real depth. The big trick (hence the wrestling) is the addition of the trotter. Trotters are packed with collagen, and as they cook slowly, that collagen breaks down into natural gelatin. The result is a sauce that’s silkier, thicker and more luxurious without needing flour or starch to hold it together.
And there you go, the secret is out…finally!!
Ingredients
For the brine
1.5 kg pork neck, cut into 6 cm chunks
1 pig’s trotter
1 litre coconut water
100ml coconut vinegar
50 g Maldon sea salt
For the curry
1.5 kg brined pork neck
50g Coconut oil
30 cloves
3 sticks of cinnamon
1 teaspoon cumin seeds
½ teaspoon black peppercorns
12 red Kashmiri chillies, chopped
1 piece fresh turmeric, peeled and chopped
1 piece fresh ginger, peeled and chopped
2 heads garlic, peeled and chopped
6 onions, peeled and chopped
100 ml coconut vinegar
250g tamarind paste
Salt to taste
Method
Brine the pork neck and pig’s trotter in the coconut water, vinegar and salt, then refrigerate overnight. The next day remove the pork from the brine - trotter too - and pat it all dry.
In a large pan or casserole, warm the coconut oil and lightly toast the cloves, cinnamon, cumin and peppercorns until fragrant. Add the chopped chillies, turmeric, ginger, garlic and onions, sweating them down until softened.
Stir in the salt, coconut vinegar and tamarind paste, cook out for a few minutes, then blend everything into a smooth paste.
Return the paste to the pan and add the brined pork. Bring to a simmer, cover tightly, lower the heat and cook gently for three hours, until the pork is tender and the sauce has thickened. Remove the pig’s trotter, strip the meat and skin from the bone, dice into 1 cm cubes and return it to the sauce.
Adjust seasoning, then cook for a final twenty minutes at 160°C.
Serving Suggestions
A dish this bold deserves equally good sides. Serve your pork vindaloo with steamed basmati rice to soak up the sauce, or go heartier with fluffy naan or parathas for scooping. A cooling cucumber raita or plain yoghurt works beautifully to balance the heat, while a simple kachumber salad of onions, tomatoes and cucumber adds freshness and crunch. If you want to make it a feast, add a side of dal or some roasted spiced potatoes.
A Note on Shortcuts
If sourcing all the spices feels daunting, there’s no shame in a shortcut. Two jars of Gymkhana Vindaloo Curry Sauce, which are currently in stock at Greensmiths and Gladwell, can be swapped in for the curry paste.
It won’t be quite the same as making it from scratch, but it’s a fast and tasty alternative.
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