Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cayenne pepper; 1 teaspoon cumin powder; ½ teaspoon turmeric powder; 1 teaspoon mustard seeds; 3 -4 teaspoons raisins; 1 tablespoon tamarind paste; 3 whole cloves; ½ teaspoon cinnamon; ½ teaspoon garam masala; ¼ cup oil; ¾ cup vinegar (more or less); 3 large onions, finely chopped; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 2 serrano peppers, slit lengthwise (green chillies); 2 large tomatoes, finely chopped; 2 12 lbs pork, cut into cubes; 1 cup boiling water; 1 ½ teaspoons salt (or enough to taste)

Servings: persons

2 tablespoons cayenne pepper
1 teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard seeds
3 -4 teaspoons raisins
1 tablespoon tamarind paste
3 whole cloves
½ teaspoon cinnamon
½ teaspoon garam masala
¼ cup oil
¾ cup vinegar (more or less)
3 large onions, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 serrano peppers, slit lengthwise (green chillies)
2 large tomatoes, finely chopped
2 12 lbs pork, cut into cubes
1 cup boiling water
1 ½ teaspoons salt (or enough to taste)

1
Grind together ingredients starting from the cayenne pepper ending with the garam masala into a paste with a 1/4 cup of the vinegar.
2
Heat oil in a pressure cooker or heavy bottomed saute pan on medium heat.
3
Saute the onions followed by ginger, garlic and serranos until golden brown.
4
Add the masala paste and continue frying till the masala is cooked and oil begins to separate.
5
Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again.
6
Add the pork cubes and sear for about 5 minutes.
7
Add the rest of the vinegar, boiling water and the salt.
8
Cook on pressure till done (around 15 mts).
9
Turn off the flame and let the pressure subside.
10
Open the lid and let it simmer on medium until the gravy thickens.
11
Add more vinegar or salt, if necessary.
12
Alternatively, if using saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.

861

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: 2 tablespoons cayenne pepper, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 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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