Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons mustard oil (preferred) or other oil; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon ground coriander; 1/2 teaspoon black pepper; Salt to taste; 1/2 teaspoon cayenne or hot red pepper flakes, or to taste; Pinch of ground cloves; 1 teaspoon mustard seeds (if not using mustard oil); 1 teaspoon ground cardamom; 5 cinnamon sticks or 1 tablespoon ground cinnamon; 2 pounds boneless pork shoulder (Boston butt or picnic), cut into chunks; 1/2 cup rice wine vinegar or other good-quality mild vinegar; Chopped fresh cilantro leaves for garnish

Servings: persons

2 tablespoons mustard oil (preferred) or other oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon black pepper
Salt to taste
1/2 teaspoon cayenne or hot red pepper flakes, or to taste
Pinch of ground cloves
1 teaspoon mustard seeds (if not using mustard oil)
1 teaspoon ground cardamom
5 cinnamon sticks or 1 tablespoon ground cinnamon
2 pounds boneless pork shoulder (Boston butt or picnic), cut into chunks
1/2 cup rice wine vinegar or other good-quality mild vinegar
Chopped fresh cilantro leaves for garnish

1
Put the oil in a large skillet or flameproof casserole with a lid and turn the heat to medium.
2
A couple of minutes later, add all the ingredients except the pork, vinegar, and cilantro and cook, stirring, for a minute or two, until the fragrances are released.
3
Add the pork and vinegar, stir, and bring to a boil.
4
Adjust the heat so the mixture simmers gently, then cover and cook until the pork is tender, at least an hour.
5
Stir from time to time; if the mixture dries out, add a little water.
6
(You can prepare the dish to this point several hours in advance, cover, and set aside until youre ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
7
Taste, adjust the seasoning, garnish, and serve.

878

kcal

Calories

Fat

104

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 14 ingredients. The key ingredients include: 2 tablespoons mustard oil (preferred) or other oil, 1 tablespoon minced garlic, 1 tablespoon peeled and minced fresh ginger, 1 teaspoon ground coriander, 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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