Tantalize your taste buds with the vibrant flavors of Indian Pork Vindaloo, a fiery Goan dish that packs a punch. This delectable pork curry is a symphony of bold spices, aromatic herbs, and succulent pork, slow-cooked to perfection. Immerse yourself in the rich history and cultural significance of Vindaloo, a dish that has captivated palates for centuries. Within this comprehensive guide, you'll find a collection of carefully curated recipes that cater to diverse preferences and skill levels. Whether you're a seasoned chef seeking culinary adventure or a novice cook eager to explore new flavors, this article has something for everyone. From the classic Pork Vindaloo recipe that stays true to traditional Goan roots to innovative variations that incorporate unique ingredients and cooking techniques, this article is your ultimate resource for crafting an unforgettable Pork Vindaloo experience.
Here are our top 5 tried and tested recipes!
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
INDIAN PORK VINDALOO
This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)
Provided by teresas
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
- Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
- Trim the pork of excess fat and sinew and cut into cubes.
- Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
- Return all the meat to the pan.
- Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
- Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
- Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.
EAST INDIAN PORK VINDALOO
This pork vindaloo is an authentic dish that must be made for an East-Indian wedding. It is spicy and bright red in color. This curry is made with high fat pork and lots of vinegar which means it has a longer shelf life perfect for three to four days to serve at every meal at that wedding.
Provided by Veena Azmanov
Time 9h
Number Of Ingredients 7
Steps:
- Prepare pork - Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge. On the next day, wash and pat dry.
- Ground masala - Soak the chilies in hot water for 10 minutes. In a blender or food processor - blend together the chilies, garlic, ginger, turmeric, and cumin seed with vinegar. (Do not use water) Pro tip - I like to remove the seeds from the chilies to make them less spicy but it also gives a smoother consistency for the masala paste.
- Marinate the pork - Add the ground masala to the chopped pork pieces making sure to massage it into the meat so it is all well coated. Let it marinate for 8 hours in the fridge or up to 24 hours. Pro tip - Use an earthen pot, plastic, or glass container to marinate. Do not use a metal container as the vinegar will react with the metal causing oxidization.
- Cook the vindaloo - Place the vindaloo in a skillet or cook it over medium heat until the pork renders some of the fat. Reduce heat to a low simmer and cook until the meat is fork-tender.
- Taste and adjust seasoning. If necessary add more vinegar (but not water).
Nutrition Facts : Calories 344 kcal, Carbohydrate 2 g, Protein 22 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK VINDALOO
Make and share this Pork Vindaloo recipe from Food.com.
Provided by Irmgard
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
- Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
- In a large heavy saucepan, heat half of the oil over medium-high heat.
- Brown the pork in batches and add more oil if necessary.
- Transfer to a plate.
- Add the remaining oil to the pan and reduce the heat to medium.
- Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
- Cook, stirring, until the onions are softened, about 6 minutes.
- Pour in the chicken stock and remaining vinegar.
- Bring to a boil, stirring to scrape up any brown bits.
- Return the pork and any accumulated juices to the pan and add the bay leaves.
- Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
- Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
- Discard the bay leaves.
Nutrition Facts : Calories 728.5, Fat 44.1, SaturatedFat 14.7, Cholesterol 229.1, Sodium 478, Carbohydrate 11.2, Fiber 1.3, Sugar 3, Protein 67.8
GOAN PORK VINDALOO
The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.
Provided by Alina
Categories World Cuisine Recipes Asian Indian
Time 9h55m
Yield 8
Number Of Ingredients 16
Steps:
- Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
- Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
- Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g
Tips:
- Make sure to use a heavy-bottomed pot or Dutch oven for this recipe, as it will help to evenly distribute the heat and prevent the pork from burning.
- If you don't have any Kashmiri chili powder, you can substitute it with another type of chili powder, such as paprika or cayenne pepper.
- Adjust the amount of chili powder to your taste. If you like it spicy, add more chili powder. If you prefer a milder flavor, add less.
- Be sure to cook the pork until it is tender. This will take about 1 hour and 30 minutes.
- Serve the pork vindaloo with rice, naan, or roti.
Conclusion:
Pork vindaloo is a delicious and flavorful dish that is sure to please everyone at your table. It is a great way to use up leftover pork, and it can also be made with chicken or lamb. I hope you enjoy this recipe!
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