PORK VINDALOO
Working on my Indian cooking for the moment. Although very little pork is consumed in India, this dish is a specialty of Goan cooking, and vindaloo dishes always contain vinegar. Serve with rice.
Provided by Leeloo
Categories World Cuisine Recipes Asian Indian
Time 9h40m
Yield 6
Number Of Ingredients 18
Steps:
- Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
- Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
- Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
- Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
- Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
- Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 10.8 g, Cholesterol 43.1 mg, Fat 11.5 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.3 g, Sodium 425.7 mg, Sugar 3.5 g
TRADITIONAL PORK VINDALOO
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings.
Number Of Ingredients 23
Steps:
- In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. 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. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.
PORK VINDALOO
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 20
Steps:
- To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
- Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium
PORK VINDALOO
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.
Provided by Alex Witchel
Categories dinner, one pot, main course
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
- Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
- In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
- Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 37 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
SOOR VINDALOO (CURRIED PORK)
This recipe came from another site and varies from the other Pork Vindaloo recipes already posted here on 'Zaar, so I'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and is one of our favorites. It isn't any harder to make than a pot of chili. I serve over rice with a plain steamed vegetable on the side. Note to those who have never made a curry before, or have only used pre-packaged curry powder: don't be intimidated by the long list of "exotic" spices ! Once you've bought them for one recipe, you'll be using them over and over again for other curries. Enjoy !
Provided by FlemishMinx
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
- Blend/chop until a homogeneous paste is formed.
- In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
- Add the spice paste and saute gently for 15 minutes.
- Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
- When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
- This should take 5 to 10 minutes.
- Add the salt and pour in the boiling water.
- Simmer, covered for 40 minutes to one hour until the pork is tender.
- I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
- You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
- Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
- Cook a further 5 minutes.
- Add the sugar and remaining vinegar, and more salt if desired.
- Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).
Nutrition Facts : Calories 694.2, Fat 51.7, SaturatedFat 15.7, Cholesterol 161, Sodium 451.5, Carbohydrate 15.1, Fiber 2.5, Sugar 7.4, Protein 41.5
PORK VINDALOO
Steps:
- Put the oil in a large skillet or flameproof casserole with a lid and turn the heat to medium. A couple of minutes later, add all the ingredients except the pork, vinegar, and cilantro and cook, stirring, for a minute or two, until the fragrances are released.
- Add the pork and vinegar, stir, and bring to a boil. Adjust the heat so the mixture simmers gently, then cover and cook until the pork is tender, at least an hour. Stir from time to time; if the mixture dries out, add a little water. (You can prepare the dish to this point several hours in advance, cover, and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
- Taste, adjust the seasoning, garnish, and serve.
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AUTHENTIC GOAN PORK VINDALOO CURRY RECIPE | THE CURRY …
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Reviews 133Calories 766 per servingCategory Main
- Place all the spices except the turmeric in a dry frying pan over medium heat and roast until they become fragrant and warm to the touch but are not yet smoking.
- Transfer to a plate to cool slightly and then pour the spices in a food processor with the turmeric and blend to a fine powder. You could also use a pestle and mortar but that's a lot more work.
- Add the chillies, vinegar, tamarind paste, brown sugar, garlic and ginger and blend to a smooth vindaloo paste.
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