Pork Vindaloo Pasty Filling Recipe

Name: Pork Vindaloo Pasty Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 2 onions large dice; 1/2 cup spice Paste; 3 ounces tomato paste; 2 fluidounces water; 5 pounds pork marinated; 5 pounds pork butt 1-inch cube; 1 tablespoon turmeric; 2 tablespoons chile powder; 6 tablespoons sugar; 6 fluidounces palm vinegar; 1/2 teaspoon cloves; 1/2 teaspoon cardamom; 1 1/2 tablespoons cumin seed; 1 tablespoon turmeric; 3 tablespoons coriander seed; 1 tablespoon fenugreek seeds; 1/2 tablespoon cinnamon; 2 1/2 ounces fresh ginger root; 8 ounces thai chiles dried; 9 ounces palm vinegar; 1/4 cup sugar; 1/2 cup tamarind pulp; 1/4 cup kosher salt

Servings: persons

3 tablespoons oil
2 onions large dice
1/2 cup spice Paste
3 ounces tomato paste
2 fluidounces water
5 pounds pork marinated
5 pounds pork butt 1-inch cube
1 tablespoon turmeric
2 tablespoons chile powder
6 tablespoons sugar
6 fluidounces palm vinegar
1/2 teaspoon cloves
1/2 teaspoon cardamom
1 1/2 tablespoons cumin seed
1 tablespoon turmeric
3 tablespoons coriander seed
1 tablespoon fenugreek seeds
1/2 tablespoon cinnamon
2 1/2 ounces fresh ginger root
8 ounces thai chiles dried
9 ounces palm vinegar
1/4 cup sugar
1/2 cup tamarind pulp
1/4 cup kosher salt

1
1. Combine all ingredients. Cover and refrigerate overnight.
2
2. The following day puree the mixture in a blender to make a coarse paste.
3
1. Combine all ingredients with pork and marinade over night.
4
1. Heat oil and caramelize the onions.
5
2. Add Spice Paste, and continue cooking for one minute.
6
3. Combine water and tomato paste and add to pot, cook until the water is evaporated.
7
4. Add pork.
8
5. Reduce heat and simmer, stirring occasionally so the meat does not scorch or burn. When the Pork is very tender, adjust the seasoning for spice, salt and vinegar.

3105

kcal

Calories

172

Fat

Carbs

309

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 24 ingredients. The key ingredients include: 3 tablespoons oil, 2 onions large dice, 1/2 cup spice Paste, 3 ounces tomato paste, and more.

Yes, Pork Vindaloo Pasty Filling 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 Pasty Filling

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