Traditional Pork Vindaloo Recipe

Name: Traditional Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons tamarind concentrate (available in Indian and specialty food stores); 1/4 cup hot water; 1/2 teaspoons cumin seeds; 1/2 teaspoons black mustard seeds; 1/2 teaspoons coriander seeds; 2 curry leaves (available in Indian and specialty food stores); 1 3 -inch cinnamon stick; 1/2 teaspoon peppercorns; 6 garlic cloves, halved; 2 medium fresh hot green chilies, seeded; 2 tablespoons chopped ginger; 2 tablespoons, plus 1/2 cup mustard oil (available in Indian and specialty food stores); 2 pounds boneless lean pork, cut in 1-inch cubes; 1/2 cup thinly sliced onions; 1 1/2 teaspoons ground turmeric; 1/2 teaspoon cracked fenugreek seeds; 2 teaspoons Indian chili powder; 1 1/2 teaspoons ground coriander; 1/2 teaspoon salt; 1/2 cup cider vinegar; 1/4 cup water; 1 cup finely-chopped onions Sauteed in 2 tablespoons vegetable oil until crispy brown; 1/4 cup finely-chopped fresh cilantro

Servings: persons

1 1/2 teaspoons tamarind concentrate (available in Indian and specialty food stores)
1/4 cup hot water
1/2 teaspoons cumin seeds
1/2 teaspoons black mustard seeds
1/2 teaspoons coriander seeds
2 curry leaves (available in Indian and specialty food stores)
1 3 -inch cinnamon stick
1/2 teaspoon peppercorns
6 garlic cloves, halved
2 medium fresh hot green chilies, seeded
2 tablespoons chopped ginger
2 tablespoons, plus 1/2 cup mustard oil (available in Indian and specialty food stores)
2 pounds boneless lean pork, cut in 1-inch cubes
1/2 cup thinly sliced onions
1 1/2 teaspoons ground turmeric
1/2 teaspoon cracked fenugreek seeds
2 teaspoons Indian chili powder
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 cup cider vinegar
1/4 cup water
1 cup finely-chopped onions Sauteed in 2 tablespoons vegetable oil until crispy brown; 1/4 cup finely-chopped fresh cilantro

1
In a small bowl whisk tamarind with water.
2
Heat a heavy skillet over medium heat.
3
Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
4
Process to a fine powder and add to tamarind.
5
In a blender combine garlic, chilies to taste and ginger and process to a paste.
6
Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined.
7
In a large bowl place pork and pour blender contents over; toss to combine.
8
Marinate covered 2 hours at room temperature or refrigerate overnight.
9
In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
10
Add onion and saute 10 minutes, or until lightly browned.
11
Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
12
Reduce heat to medium and add pork and marinade.
13
Cook, turning pork often, 5 minutes.
14
Stir in vinegar and water.
15
Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
16
Serve with rice, garnished with browned onions and cilantro.

1402

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 22 ingredients. The key ingredients include: 1 1/2 teaspoons tamarind concentrate (available in Indian and specialty food stores), 1/4 cup hot water, 1/2 teaspoons cumin seeds, 1/2 teaspoons black mustard seeds, and more.

Yes, Traditional 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.

Traditional Pork Vindaloo

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