Vindaloo (Vinegar Pork Curry)

25 hours Prep: 24 hours Cook: 40 minutes

453 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	pork	lean
1 3/4	ounces	ginger
4	cloves	garlic	peeled and minced
1/2	teaspoon	chili powder
2	teaspoons	turmeric
1	teaspoon	salt
5	each	cardamom seeds
5	each	cloves
2	centimeters	cinnamon stick
6	each	black peppercorns
7/8	ounces	coriander
1/2	ounce	cumin
3 1/3	tablespoons	vinegar
1	x	curry leaves	sprig
5 1/8	tablespoons	vegetable oil
1	teaspoon	prepared mustard
10 1/8	tablespoons	water

Directions

Wash and cube the meat.

Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar.

Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes.

Place the curry leaves on top of the mixture and cover bowl.

Place in the refrigerator for 24 hours, turning the meat over 2-3 times during that time.

Heat the oil in a pan and add the mustard seeds.

Cover with a lid and cook until they pop, then add the pork plus the marinade.

Pour in the water, re-cover and bring to the boil.

Reduce the heat and simmer for 30 minutes.

Take the lid off the pan and simmer until the pork is cooked and tender.

Remove the cinnamon stick before serving.

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Nutrition Facts

Serving Size 210g

Amount per Serving

Calories 453 54% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 7.0g	34%
Trans Fat 0.0g
Cholesterol 130mg	43%
Sodium 502mg	21%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	9%
Sugars 0.0g
Protein 46.0g	91%

Vitamin A	2%		Vitamin C	6%
Calcium	10%		Iron	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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