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Vindaloo (Goan-Style Hot & Sour Pork)

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Recipe

Vindaloo (Goan-Style Hot and Sour Pork) recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 teaspoons cumin seeds
whole
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2 red chili peppers
hot, dried
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1 teaspoon black peppercorns
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1 teaspoon cardamom seeds
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3 stick cinnamon
inches
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1 ½ teaspoons mustard seeds, black
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1 teaspoon fenugreek seeds
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5 tablespoons white wine vinegar
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1 ½ teaspoons salt
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1 teaspoon brown sugar
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5 tablespoons vegetable oil
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2 medium onions
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1 ⅓ cups water
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2 pounds pork
cut
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1 inch ginger
chopped
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8 cloves garlic
peeled
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1 tablespoon coriander seeds
ground
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½ teaspoon turmeric
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Ingredients

Amount Measure Ingredient Features
1E+1 ml cumin seeds
whole
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2 each red chili peppers
hot, dried
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5 ml black peppercorns
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5 ml cardamom seeds
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339 g cinnamon
inches
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7.5 ml mustard seeds, black
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5 ml fenugreek seeds
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75 ml white wine vinegar
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7.5 ml salt
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5 ml brown sugar
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75 ml vegetable oil
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2 medium onions
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315 ml water
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907.2 g pork
cut
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1 x ginger
chopped
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8 cloves garlic
peeled
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15 ml coriander seeds
ground
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2.5 ml turmeric
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Directions

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside.

Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor.

(Turn off the heat.) Add 2 to 3 tablespoons of water to the blender and purée the onions. Add this purée to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.

Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 tablespoons of water and blend until you have a smooth paste.

Heat the oil remaining in the pot once again over a medium- high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl.

Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water.

Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during this cooking period. Serve with rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 46550% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 688mg 29%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 92g
Vitamin A 0% Vitamin C 12%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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