Malaysian Pork Vindaloo is a delectable dish that tantalizes the taste buds with its harmonious blend of aromatic spices and tender pork. Originating from the vibrant culinary traditions of Malaysia, this dish is a testament to the country's rich cultural heritage. Pork Vindaloo is characterized by its fiery red hue, a result of the generous use of Kashmiri chili peppers, and its complex flavor profile that combines tanginess, heat, and a hint of sweetness. This article presents a comprehensive guide to preparing this tantalizing dish, offering two distinct recipes that cater to different preferences and skill levels. The first recipe, "Traditional Malaysian Pork Vindaloo," takes a classic approach, using a traditional spice blend known as "vindaloo masala" to create a deeply flavorful and authentic dish. The second recipe, "Simplified Malaysian Pork Vindaloo," offers a more streamlined version, utilizing readily available spices and a simplified cooking method, making it accessible to home cooks of all levels. Both recipes provide step-by-step instructions, ensuring that you can recreate this culinary masterpiece in your own kitchen.
Here are our top 7 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
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
MALAYSIAN PORK VINDALOO
This is from my favourite Malaysian chef, Amy Beh (kuali.com). A very spicy and flavourful curry that goes well with basmati rice, chappati or naan. To please by Swedish DH, apart from basmati rice, I also add a side dish of potatoes (sauteed in butter until crisps) and homemade apple chutney to cut the heat. I normally add about 360 gms of skinned, seeded, and diced tomatoes to the vindaloo.
Provided by Adelynn
Categories Curries
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
- Rub well into meat and marinate preferably overnight.
- Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
- Stir in meat and bring to a boil.
- Add bay leaf.
- Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
- Add salt to taste.
- (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).
Nutrition Facts : Calories 523, Fat 35.1, SaturatedFat 10.5, Cholesterol 111.7, Sodium 222.7, Carbohydrate 16.8, Fiber 5.3, Sugar 5.7, Protein 36
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
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
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
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.
Tips:
- Choose the right cut of pork: A tougher cut of pork, such as pork shoulder or pork butt, will stand up well to the long cooking time and develop a rich flavor.
- Marinate the pork: Marinating the pork in a flavorful mixture of spices and herbs will help to tenderize it and infuse it with flavor.
- Brown the pork: Browning the pork before adding it to the slow cooker will help to develop its flavor and color.
- Use a variety of spices: Vindaloo is a dish that is known for its bold flavors, so don't be afraid to use a variety of spices in your recipe. Some common spices used in vindaloo include cumin, coriander, turmeric, chili powder, and garam masala.
- Simmer the pork for a long time: Vindaloo is a dish that is best cooked slowly, so simmer the pork for at least 2 hours, or until it is fall-apart tender.
- Serve with rice or naan: Vindaloo is traditionally served with rice or naan, but it can also be served with other sides, such as potatoes, vegetables, or yogurt.
Conclusion:
Malaysian Pork Vindaloo is a delicious and flavorful dish that is perfect for a special occasion. It is a bit time-consuming to make, but it is definitely worth the effort. The pork is fall-apart tender and the sauce is rich and flavorful. Serve it with rice or naan and your favorite sides for a complete meal.
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