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Goan Pork Vindaloo in Pungent Brown Sauce

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Recipe

Goan Pork Vindaloo in Pungent Brown Sauce recipe

 

Yield

6 servings

Prep

20 min

Cook

45 min

Ready

2 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds pork shoulder
boneless
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1 ½ pieces tamarind
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14 red chili peppers
chopped
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20 cloves
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2 teaspoons cumin seeds
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2 teaspoons mustard seeds, black
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¾ teaspoon black peppercorns
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2 tablespoons garlic
minced
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½ cup apple cider vinegar
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½ cup peanut oil
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2 onions
chopped
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Ingredients

Amount Measure Ingredient Features
907.2 g pork shoulder
boneless
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1.5 pieces tamarind
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14 each red chili peppers
chopped
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2E+1 each cloves
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1E+1 ml cumin seeds
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1E+1 ml mustard seeds, black
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3.8 ml black peppercorns
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3E+1 ml garlic
minced
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118 ml apple cider vinegar
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118 ml peanut oil
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2 each onions
chopped
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Directions

Trim the meat and cut into ¾ inch pieces. Place the tamarind in a nonmetallic bowl; pour in 1½ cups hot water and let soak at least 1 hour.

Work the tamarind with fingers to squeeze out as much pulp and juice as possible. Strain into a bowl and set aside. Discard the residue.

Heat a dry skillet over medium heat. Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker. Continue to cook.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 53765% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 118mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 79g
Vitamin A 0% Vitamin C 8%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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