Pork in Hot and Spicy Cayenne Sauce (Vindaloo) Recipe

Name: Pork in Hot and Spicy Cayenne Sauce (Vindaloo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless pork shoulder or leg; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 2 teaspoons mustard seeds; 10 dry red chili peppers; 1 teaspoon turmeric; 1/3 cup coconut or red wine vinegar; 1 tablespoon minced garlic; 5 tablespoons mustard oil or olive oil; 1 3 inch stick cinnamon; 6 whole cloves; 1 cup finely chopped onions; 1 tablespoon grated or crushed fresh ginger; 1 tablespoon paprika; 1 teaspoon Goan palm sugar or jaggery or maple syrup; 1 cup water; Coarse salt

Servings: persons

1 1/2 pounds boneless pork shoulder or leg
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons mustard seeds
10 dry red chili peppers
1 teaspoon turmeric
1/3 cup coconut or red wine vinegar
1 tablespoon minced garlic
5 tablespoons mustard oil or olive oil
1 3 inch stick cinnamon
6 whole cloves
1 cup finely chopped onions
1 tablespoon grated or crushed fresh ginger
1 tablespoon paprika
1 teaspoon Goan palm sugar or jaggery or maple syrup
1 cup water
Coarse salt

1
Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl.
2
Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup.
3
Add turmeric, vinegar, and garlic and mix.
4
Pour the marinade over the pork and rub well.
5
Cover and refrigerate overnight.
6
Heat the oil in a large heavy-bottomed pan over medium/high heat until hot.
7
Add the cinnamon, cloves, and onions, and ginger.
8
Cook until the onions are very soft - do not let them brown - about 5 minutes.
9
Remove pork from the refrigerator and drain, reserving the liquid.
10
Add pork to the onion mixture and cook until the meat is lightly seared.
11
Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil.
12
Simmer pork for 1 1/2 hours or until very tender.
13
Serve vindaloo with plain or coconut rice.

777

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 17 ingredients. The key ingredients include: 1 1/2 pounds boneless pork shoulder or leg, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 2 teaspoons mustard seeds, and more.

Yes, Pork in Hot and Spicy Cayenne Sauce (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.

Pork in Hot and Spicy Cayenne Sauce (Vindaloo)

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