Search
by Ingredient

Amazing Vindaloo (Vinegar Pork Curry)

StarStarStarHalf starEmpty star

Submitted by Mcbard

Favorite Vindaloo (Vinegar Pork Curry) recipe

YIELD

8 servings

PREP

24 hrs

COOK

40 min

READY

25 hrs

Ingredients

2 907.2
POUNDS G PORK
lean
1 ¾ 50.6
OUNCES ML/G GINGER
4 4
CLOVES CLOVES GARLIC
peeled and minced
½ 2.5
TEASPOON ML CHILI POWDER
2 1E+1
TEASPOONS ML TURMERIC
1 5
TEASPOON ML SALT
5 5
5 5
EACH CLOVES *
2 2
CENTIMETERS CENTIMETERS CINNAMON STICKS *
6 6
25.3
OUNCES ML/G CORIANDER
½ 14.5
OUNCE ML/G CUMIN
3 ⅓ 5E+1
TABLESPOONS ML VINEGAR
1
X CURRY LEAVES
sprig *
5 ⅛ 77
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML PREPARED MUSTARD
10 ⅛ 152
TABLESPOONS ML 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 to 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 340 54% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 376mg 16%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 7%
Sugars g
Protein 69g
Vitamin A 1% Vitamin C 5%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe