Pork Vindaloo With Yellow Dhal Recipe

Name: Pork Vindaloo With Yellow Dhal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion medium, chopped; 1 tablespoon fresh ginger finely grated; 2 cloves garlic minced; 2 teaspoons brown sugar; 1 tablespoon ground cumin; 1/2 teaspoon dried chili flakes; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 1 teaspoon ground turmeric; 2 teaspoons fenugreek ground; 2 tablespoons white vinegar; 8 slices pork belly halved; 1 tablespoon ghee or butter; cilantro leaves fresh, to serve; dhal Yellow; 1 tablespoon ghee or butter; 1 onion small, finely chopped; 1 clove garlic minced; 2 teaspoons fresh ginger finely grated; 1 red chili fresh long, deseeded, chopped; 1 teaspoon brown mustard seeds; 1 teaspoon turmeric; 1/2 cup yellow split peas; 13 1/2 ounces diced tomatoes; 4 cups vegetable stock

Servings: persons

1 onion medium, chopped
1 tablespoon fresh ginger finely grated
2 cloves garlic minced
2 teaspoons brown sugar
1 tablespoon ground cumin
1/2 teaspoon dried chili flakes
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 teaspoon ground turmeric
2 teaspoons fenugreek ground
2 tablespoons white vinegar
8 slices pork belly halved
1 tablespoon ghee or butter
cilantro leaves fresh, to serve
dhal Yellow
1 tablespoon ghee or butter
1 onion small, finely chopped
1 clove garlic minced
2 teaspoons fresh ginger finely grated
1 red chili fresh long, deseeded, chopped
1 teaspoon brown mustard seeds
1 teaspoon turmeric
1/2 cup yellow split peas
13 1/2 ounces diced tomatoes
4 cups vegetable stock

1
Blend onion, ginger, garlic, sugar, spices and vinegar until almost smooth. Coat pork belly with 1/2 the paste. Cover and chill overnight to marinate. Cover remaining mixture and chill until required.
2
To make the yellow dhal, heat ghee over medium heat. Add onion, garlic and ginger. Cook for 3 mins, or until soft. Add chili, mustard seeds and turmeric. Cook for 30 seconds, or until fragrant. Add split peas, tomatoes and stock. Bring to a boil, reduce heat and simmer, partially covered, stirring occasionally, for 45-50 mins, or until tender.
3
Meanwhile, heat ghee in a large, deep frying pan over medium-high heat. Cook pork, in batches, for 5-6 mins, or until browned all over. Set aside. Add reserved paste to pan and cook for 30 seconds, or until fragrant. Add 1 2/3 cups water. Return pork to pan. Bring to a boil then reduce heat and simmer, uncovered, for 15 mins, or until sauce thickens and pork is cooked through. Serve with fresh cilantro and yellow dhal.

316

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 27 ingredients. The key ingredients include: 1 onion medium, chopped, 1 tablespoon fresh ginger finely grated, 2 cloves garlic minced, 2 teaspoons brown sugar, and more.

Yes, Pork Vindaloo With Yellow Dhal 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 With Yellow Dhal

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