Vindaloo Style Pork Recipe

Name: Vindaloo Style Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil (more if you wish); 2 large onions; 1 teaspoon mustard seeds; 6 curry leaves; ¼ teaspoon ground cloves; 6 garlic cloves, chopped; 1 tablespoon grated fresh ginger; 1 teaspoon ground cardamom; 2 small fresh red chilies, chopped; 2 tablespoons ground cumin; 1 teaspoon salt; ½ teaspoon turmeric; 2 tablespoons white wine vinegar; 2 tablespoons water; 1 tablespoon tomato paste; 700 g boneless pork shoulder, cut into 2 . 5 cm cubes

Servings: persons

2 tablespoons oil (more if you wish)
2 large onions
1 teaspoon mustard seeds
6 curry leaves
¼ teaspoon ground cloves
6 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cardamom
2 small fresh red chilies, chopped
2 tablespoons ground cumin
1 teaspoon salt
½ teaspoon turmeric
2 tablespoons white wine vinegar
2 tablespoons water
1 tablespoon tomato paste
700 g boneless pork shoulder, cut into 2 . 5 cm cubes

1
Heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
2
Add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
3
Stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again.
4
This will take about 2 minutes.
5
Mix the remaining vinegar with the tomato paste, then add to the onions, mixing well.
6
Add the pork pieces and stir to coat with the onion mix.
7
Add just enough water to cover the pork and bring to the boil.
8
Reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
9
It the sauce is too thin, remove the lid, remove the pork, increase the heat and boil until it reaches a consistency you are happy with.
10
Return the pork to the sauce.

769

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 16 ingredients. The key ingredients include: 2 tablespoons oil (more if you wish), 2 large onions, 1 teaspoon mustard seeds, 6 curry leaves, and more.

Yes, Vindaloo Style Pork 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.

Vindaloo Style Pork

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