Malaysian Pork Vindaloo Recipe

Name: Malaysian Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g boneless pork (I use pork tenderloin); 2 -3 tablespoons margarine; 1 onion, sliced (I use bombay onions - the big purple ones); 1 bay leaf; salt; Marinade; 2 tablespoons coriander powder; 2 teaspoons ground cumin; 1 tablespoon ground fenugreek (this I omit); 1 1/2 teaspoons ground turmeric; 1 teaspoon ground ginger; 1 tablespoon chili powder (this is hot, so use your own discretion); 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1 tablespoon ground mustard; 2 tablespoons vinegar (I use Japanese Rice Vinegar); salt; My Option; 400 g tomatoes, skin removed,seeded and diced

Servings: persons

500 g boneless pork (I use pork tenderloin)
2 -3 tablespoons margarine
1 onion, sliced (I use bombay onions - the big purple ones)
1 bay leaf
salt
Marinade
2 tablespoons coriander powder
2 teaspoons ground cumin
1 tablespoon ground fenugreek (this I omit)
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1 tablespoon chili powder (this is hot, so use your own discretion)
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 tablespoon ground mustard
2 tablespoons vinegar (I use Japanese Rice Vinegar)
salt
My Option
400 g tomatoes, skin removed,seeded and diced

1
Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
2
Rub well into meat and marinate preferably overnight.
3
Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
4
Stir in meat and bring to a boil.
5
Add bay leaf.
6
Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
7
Add salt to taste.
8
(You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).

352

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 19 ingredients. The key ingredients include: 500 g boneless pork (I use pork tenderloin), 2 -3 tablespoons margarine, 1 onion, sliced (I use bombay onions - the big purple ones), 1 bay leaf, and more.

Yes, Malaysian Pork Vindaloo 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.

Malaysian Pork Vindaloo

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