Pork Vindaloo
- Level: Intermediate
- Total: 5 hr 15 min (includes marinating time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 649
- Total Fat
- 47 g
- Saturated Fat
- 25 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 26 g
- Cholesterol
- 153 mg
- Sodium
- 820 mg
- Level: Intermediate
- Total: 5 hr 15 min (includes marinating time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 649
- Total Fat
- 47 g
- Saturated Fat
- 25 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 26 g
- Cholesterol
- 153 mg
- Sodium
- 820 mg
Ingredients
Pork Marinade:
Fried Onions and Garlic:
Vindaloo Masala:
Pork Vindaloo:
Directions
- For the pork marinade: Toss the pork with the curry leaves, ginger-garlic paste, pepper and salt in a bowl. Cover and marinate, refrigerated, for at least 4 hours and preferably overnight. Bc i d
- For the fried onions and garlic: Melt the ghee in a large skillet over medium heat. Add the garlic, onions, granulated sugar and 2 teaspoons salt and cook, stirring occasionally, until the onions are soft and golden brown, about 30 minutes. Transfer the garlic and onion mixture to a blender.
- For the vindaloo masala: Dry-roast the chiles, coriander seeds, cumin seeds, peppercorns, green cardamom, cinnamon, mustard seeds and fenugreek in a large skillet over medium heat until the spices begin to pop, 1 to 2 minutes. Transfer to the blender with the garlic and onions.
- For the pork vindaloo: Add the vinegar and brown sugar to the blender with the spices, garlic and onion and blend to make a spice paste.
- Heat the ghee in a large Dutch oven over medium heat, add the marinated pork and sear until no longer pink, 3 to 4 minutes. Add the spice paste mixture and cook until slightly darker in color and simmering, 6 to 7 minutes. Add the tomato puree, tamarind paste and 4 cups water and mix. Cook on low heat until the pork is done, 40 to 45 minutes. Serve hot with freshly steamed rice.
Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.
