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
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Fhahdaz Ch
[email protected]This pork vindaloo was a bit too spicy for me, but the flavors were great. I would definitely make it again, but I would use less chili peppers.
Ose Daniel
[email protected]This pork vindaloo is the best I've ever had! The flavors are so rich and complex. I will definitely be making this again and again.
COLLINS WANJALA
[email protected]This pork vindaloo is a great dish for a party. It's easy to make and always a hit with my guests.
Bobby McDonald
[email protected]This pork vindaloo is a must-try! The flavors are incredible and the pork is so tender. I highly recommend this recipe.
Saeed Zayn
[email protected]This was a great recipe! The pork was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Elizabeth De la Cruz
[email protected]This pork vindaloo was amazing! The sauce was flavorful and the pork was tender and juicy. I will definitely be making this again.
Brian Melton
[email protected]I'm not a big fan of spicy food, but this pork vindaloo was surprisingly mild. The flavors were great and the pork was very tender. I would definitely make this again.
Shabana Kinnear
[email protected]This recipe is a great way to use up leftover pork. I had some pork loin that I needed to use up and this recipe was perfect. The pork was tender and flavorful, and the sauce was delicious. I served it with rice and it was a hit with my family.
Tonydagamer ForLife
[email protected]I made this pork vindaloo last night and it was delicious! The flavors were amazing and the pork was so tender. I will definitely be making this again.
arturo
[email protected]This pork vindaloo recipe is a keeper! It's packed with flavor and has just the right amount of heat. I followed the recipe exactly and it turned out perfectly. The pork was tender and juicy, and the sauce was rich and flavorful. I served it with bas