Pork vindaloo recipe
Pork Vindaloo recipeThis article was published by: Matthew
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Recipe introThis pork vindaloo recipe is a flavorful and spicy dish that originates from Goa, India. It combines tender chunks of pork with a tangy and aromatic blend of spices, vinegar, and garlic. The slow cooking process allows the flavors to meld together, creating a rich and satisfying meal.
Keywords: pork vindaloo, Goan cuisine, spicy dish, Indian recipe, tangy flavors.
Pork vindaloo recipe details
|800 g||pork lean leg meat|
|70 ml||vegetable oil|
|g||red onions, finely sliced|
|4||curry leaves, optional|
|400 ml||hot water|
|some||freshly ground black pepper|
|For the marinade:|
|2 tbsp||red wine vinegar|
|½ tsp||chilli powder|
|For the paste:|
|5 clove(s)||garlic, chopped|
|5 large||fresh red chillies, deseeded and chopped|
|1 medium||red capsicum, deseeded and chopped|
|1 piece(s)||fresh ginger, 1cm, chopped|
|½ tbsp||coriander seeds, roughly crushed|
|1 tsp||cumin seeds, roughly crushed|
|1||clove, roughly crushed|
|1 piece(s)||cinnamon stick, 0.5cm, roughly crushed|
|½ tsp||grated palm sugar or brown sugar|
|1 tbsp||vegetable oil|
|1 ½ tbsp||white vinegar|
|1 tbsp||tamarind juice|
InstructionsCut the pork into 1 cm cubes. Mix the mariande ingredients together and rub all over the pork. Set aside to marinate for about 10 minutes.
Mix all the marinate ingredients together and blend in a blender until it is smooth as possible.
Heat the oil in a big heavy-based pan/casserole and fry, stirring frequently, for 8-10 minutes. Remove with a slotted spoon.
Add the meat to the pan in batches and fry for 3 minutes per batch. Remove the meat with a slotted spoon and set aside.
Replace and reheat the onions in the pan and add the paste mixture, simmer and stir frequently for about 8 minutes.
Return the meat to the pan with the curry leaves and stir until well coated. Add the hot water, bring to the boil and simmer covered for 1 hour and 30 minutes.
Season to taste, cook uncovered for 2 minutes and serve immediately.
Use pork fillet for short-cooking with about 70 ml hot water and cook it for 20 minutes.
ca. 30 min
Grade of difficulty:
Calories per portion:
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