Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds pork lean; 1 cup vegetable oil; 1/2 teaspoon prepared mustard; 1 cup vinegar; 5 each green chili peppers chopped; 1 half-inch ginger cube, chopped; 1 teaspoon turmeric; 2 teaspoons salt; 1 Sprig curry leaves; 30 each red chili peppers; 1/2 ounce garlic; 1 half-inch ginger cube; 2 teaspoons cumin white; 2 teaspoons prepared mustard; 1 large onions; 1 stick cinnamon; 3 each cloves

Servings: persons

2 1/2 pounds pork lean
1 cup vegetable oil
1/2 teaspoon prepared mustard
1 cup vinegar
5 each green chili peppers chopped
1 half-inch ginger cube, chopped
1 teaspoon turmeric
2 teaspoons salt
1 Sprig curry leaves
30 each red chili peppers
1/2 ounce garlic
1 half-inch ginger cube
2 teaspoons cumin white
2 teaspoons prepared mustard
1 large onions
1 stick cinnamon
3 each cloves

1
Cube pork.
2
Heat oil, season with mustard.
3
Add sliced green chillies and ginger and fry until dry.
4
Add ground spices with turmeric powder and fry until oil starts to separate.
5
Add meat and curry leaves and mix well.
6
Fry 3 to 5 minutes.
7
Add vinegar and salt.
8
cover and cook on slow stove until meat is tender and oil floats to the top, about 1 1/2 to 2 hours.

1639

kcal

Calories

101

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: 2 1/2 pounds pork lean, 1 cup vegetable oil, 1/2 teaspoon prepared mustard, 1 cup vinegar, and more.

Yes, 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.

Pork Vindaloo

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