Pork Vindaloo With Raita Recipe

Name: Pork Vindaloo With Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raita:; 1 1/2 cups plain low-fat yogurt; 3/4 cup chopped seeded peeled cucumber; 3/4 cup chopped seeded tomato; 1/4 teaspoon salt; 1 teaspoon garam masala; Vindaloo:; 1 1/2 cups thinly sliced sweet onion; 2 teaspoons grated peeled fresh ginger; 1 teaspoon dry mustard; 1 teaspoon ground cumin; 3/4 teaspoon salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/2 teaspoon black pepper; 1/2 to 1 teaspoon ground red pepper; 1/4 teaspoon ground cloves; 2 tablespoons cider vinegar; 2 garlic cloves, minced; 1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes; Cooking spray; 1 cup chopped seeded tomato; 4 1/2 cups hot cooked basmati rice

Servings: persons

Raita:
1 1/2 cups plain low-fat yogurt
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala
Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato
4 1/2 cups hot cooked basmati rice

1
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
2
To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
3
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; saute 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

1367

kcal

Calories

Fat

202

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 24 ingredients. The key ingredients include: Raita:, 1 1/2 cups plain low-fat yogurt, 3/4 cup chopped seeded peeled cucumber, 3/4 cup chopped seeded tomato, and more.

Yes, Pork Vindaloo With Raita 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 With Raita

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