Indian Pork Vindaloo

8
Servings
20m
Prep Time
75m
Cook Time
1h 35m
Ready In


"This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (221.4 g)
  • Calories 279.6
  • Total Fat - 18.2 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 59.6 mg
  • Sodium - 613.3 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.3 g
  • Protein - 24.8 g
  • Calcium - 40 mg
  • Iron - 1.7 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0 mg

Step 1

To make Vindaloo Paste; Place the ginger, garlic, chili, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.

Step 2

Process for 20 seconds or until all the ingredients are combined and the mixture is quite smooth.

Step 3

Trim the pork of excess fat and sinew and cut into cubes.

Step 4

Heat the oil in a heavy-base pan; add the meat in small batches, and cook quickly over medium heat until browned.

Step 5

Return all the meat to the pan.

Step 6

Add the Vindaloo Paste and mustard seeds., and cook, stirring for 2 minutes. Add the water and bring to the boil.

Step 7

Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.

Tips & Variations


No special items needed.

MsPia

Very tasty Vindaloo. Spicy! Next time I think I will skip the lemon juice.

review by:
(4 May 2016)