Indian Pork Vindaloo
Recipe: #22079
December 10, 2015
Categories: Chops, Asian, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Water, Spices, more
"This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)"
Ingredients
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 by Step Method
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
No special items needed.