Goan Pork Vindaloo in Pungent Brown Sauce Recipe

Name: Goan Pork Vindaloo in Pungent Brown Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork shoulder boneless; 1 1/2 pieces tamarind; 14 each red chili peppers chopped; 20 each cloves; 2 teaspoons cumin seeds; 2 teaspoons mustard seeds, black; 3/4 teaspoon black peppercorns; 2 tablespoons garlic minced; 1/2 cup apple cider vinegar; 1/2 cup peanut oil; 2 each onions chopped

Servings: persons

2 pounds pork shoulder boneless
1 1/2 pieces tamarind
14 each red chili peppers chopped
20 each cloves
2 teaspoons cumin seeds
2 teaspoons mustard seeds, black
3/4 teaspoon black peppercorns
2 tablespoons garlic minced
1/2 cup apple cider vinegar
1/2 cup peanut oil
2 each onions chopped

1
Trim the meat and cut into 3/4 inch pieces.
2
Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1 hour.
3
Work the tamarind with fingers to squeeze out as much pulp and juice as possible.
4
Strain into a bowl and set aside.
5
Discard the residue.
6
Heat a dry skillet over medium heat.
7
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.
8
Continue to cook.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds pork shoulder boneless, 1 1/2 pieces tamarind, 14 each red chili peppers chopped, 20 each cloves, and more.

Yes, Goan Pork Vindaloo in Pungent Brown Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goan Pork Vindaloo in Pungent Brown Sauce

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