Pork vindaloo recipe

Pork Vindaloo recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This 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

Pork vindaloo recipe, recipe Rating: 4.3
Number of votes:95 

Ingredients

800 g	pork lean leg meat
70 ml	vegetable oil
g	red onions, finely sliced
4	curry leaves, optional
400 ml	hot water
some	salt
some	freshly ground black pepper
	For the marinade:
2 tbsp	red wine vinegar
¾ tsp	salt
½ tsp	chilli powder
	For the paste:
3	shallots, chopped
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

Instructions

Cut 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.

Tip:
Use pork fillet for short-cooking with about 70 ml hot water and cook it for 20 minutes.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a