Best 6 Soor Vindaloo Curried Pork Recipes

SOOR VINDALOO (CURRIED PORK)

Steps:

• In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
• Blend/chop until a homogeneous paste is formed.
• In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
• Add the spice paste and saute gently for 15 minutes.
• Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
• When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
• This should take 5 to 10 minutes.
• Add the salt and pour in the boiling water.
• Simmer, covered for 40 minutes to one hour until the pork is tender.
• I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
• You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
• Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
• Cook a further 5 minutes.
• Add the sugar and remaining vinegar, and more salt if desired.
• Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).

PORK VINDALOO

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.

SLOW-COOKER GOAN PORK VINDALOO

Steps:

• Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
• Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
• Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.

PORK VINDALOO SEASONING

Steps:

• Blend cumin, coriander, peppercorns, cardamom, cloves, cinnamon, garlic powder, chili powder, turmeric, and mustard seeds in a grinder.

GOAN PORK VINDALOO

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.

CURRIED PORK WITH VINDALOO RECIPE - (5/5)

Steps:

• Mix together the vindaloo, malt vinegar and salt into a paste and set aside. In a large pot, heat the oil or ghee over medium-high heat. Add the onions and garlic (if using fresh garlic) and lightly brown. Add the vindaloo paste and stir for about 3-5 minutes. A lot of the vinegar will evaoporate, thickening and stiffening the paste, which flavors the oil. Add the meat, stirring to cover it with the paste and searing it for about 2 minutes. Add the coconut milk and garlic (if using dried garlic) and stir to deglaze the pot. Reduce the heat to a low simmer and stir occasionally until the meat is cooked and tender, about 7-10 minutes. Serve over jasmine or brown rice. Cut heat with sour cream, if necessary