Indian Pork Vindaloo
Created by TeresaS on December 10, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 75m
- Recipe #22079
Ingredients
- 2 tablespoons grated gingerroot (fresh)
- 4 garlic cloves, chopped
- 3 red chilies, chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground cardamom
- 4 cloves, whole
- 6 peppercorns
- 1 teaspoon ground cinnamon
- 1 tablespoon ground coriander
- 1 tablespoon cumin seed
- 1/2 cup lemon juice
- 2 pounds pork fillets
- 1/4 cup oil
- 2 teaspoons brown mustard seeds
- 2 1/2 cups water
How to Make
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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.
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Step 2: Process for 20 seconds or until all the ingredients are combined and the mixture is quite smooth.
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Step 3: Trim the pork of excess fat and sinew and cut into cubes.
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Step 4: Heat the oil in a heavy-base pan; add the meat in small batches, and cook quickly over medium heat until browned.
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Step 5: Return all the meat to the pan.
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Step 6: Add the Vindaloo Paste and mustard seeds., and cook, stirring for 2 minutes. Add the water and bring to the boil.
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Step 7: Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
Nutritional Facts
- 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