Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless pork shoulder; Marinade; 1 tablespoon coriander seed; 1 teaspoon cumin seed; 2 teaspoons mustard seeds; 10 dried red chili peppers; 1 teaspoon turmeric; 1/3 cup red wine vinegar; 1 tablespoon minced garlic; 5 tablespoons mustard oil or 5 tablespoons olive oil; 3 inches cinnamon sticks; 6 whole cloves; 1 cup finely chopped onion; 1 tablespoon fresh ginger, grated; 1 tablespoon paprika; 1 teaspoon palm sugar or 1 teaspoon maple syrup; 1 cup water; coarse salt

Servings: persons

1 1/2 lbs boneless pork shoulder
Marinade
1 tablespoon coriander seed
1 teaspoon cumin seed
2 teaspoons mustard seeds
10 dried red chili peppers
1 teaspoon turmeric
1/3 cup red wine vinegar
1 tablespoon minced garlic
5 tablespoons mustard oil or 5 tablespoons olive oil
3 inches cinnamon sticks
6 whole cloves
1 cup finely chopped onion
1 tablespoon fresh ginger, grated
1 tablespoon paprika
1 teaspoon palm sugar or 1 teaspoon 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, grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.
3
Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, onions and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes.
4
Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil.
5
Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.

900

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 18 ingredients. The key ingredients include: 1 1/2 lbs boneless pork shoulder, Marinade, 1 tablespoon coriander seed, 1 teaspoon cumin seed, 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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