Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon black peppercorns; 1 teaspoon cumin seed; 1 teaspoon cardamom seed; 1 teaspoon mustard seeds; 6 tablespoons red wine vinegar; 1 teaspoon ground coriander; ½ teaspoon paprika; ½ teaspoon sugar; 900 g lean pork, pricked with a fork; 100 ml vegetable oil; 1 onion, chopped; 2 red chilies, fresh, chopped; 1 red pepper, chopped; 4 tomatoes, chopped; 100 ml water

Servings: persons

1 teaspoon black peppercorns
1 teaspoon cumin seed
1 teaspoon cardamom seed
1 teaspoon mustard seeds
6 tablespoons red wine vinegar
1 teaspoon ground coriander
½ teaspoon paprika
½ teaspoon sugar
900 g lean pork, pricked with a fork
100 ml vegetable oil
1 onion, chopped
2 red chilies, fresh, chopped
1 red pepper, chopped
4 tomatoes, chopped
100 ml water

1
Dry-fry the peppercorns and cumin, cardamom and mustard seeds over a low heat until lightly coloured, then grind into a powder with a mortar and pestle.
2
Add the vinegar, coriander, paprika and sugar to the powder and stir well to make a paste.
3
Cut the pork into bite-sized chunks and arrange in a shallow dish.
4
Pour over the spice mixture and mix well.
5
Cover for at least two hours, or preferably overnight.
6
Heat the oil in a wok over a high heat, add the meat and marinade and cook, stirring, for five minutes.
7
Add the onion, chillies, pepper, tomatoes, and water.
8
Mix well.
9
Bring to the boil, then reduce heat, cover and simmer for one hour, or until the meat is tender and cooked through.

815

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 15 ingredients. The key ingredients include: 1 teaspoon black peppercorns, 1 teaspoon cumin seed, 1 teaspoon cardamom seed, 1 teaspoon mustard seeds, and more.

Yes, Pork Vindaloo falls under the Meat & Poultry 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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