Pork Vindaloo
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5 to 10large garlic cloves, peeled
- 12-inch piece ginger, peeled and coarsely chopped
- 2tablespoons cider vinegar
- ½teaspoon ground turmeric
- 1teaspoon ground cumin
- 1tablespoon Indian red chili powder (see note) or red pepper flakes
- 1tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika
- 2teaspoons kosher salt
- 2pounds pork shoulder, trimmed of excess fat and cut into 1½-inch pieces
- 1inchwide ball of tamarind pulp (see note)
- ¼cup olive oil or vegetable oil
- 13-inch cinnamon stick
- 5cloves
- 4green cardamom pods (see note)
- 1teaspoon black mustard seeds, coarsely crushed (see note)
- 1cup finely chopped onion
- 1large red bell pepper, cut into 1½-inch pieces
- Cooked rice for serving
Nutritional analysis per serving (6 servings)
527 calories; 37 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 28 grams protein; 634 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1½ hours. Add bell pepper and cook 7 minutes. Serve with rice.
- Spices and tamarind are available from Kalustyan’s (kalustyans.com or 800-352-3451) and other sources.
Private Notes
Comments
Excellent vindaloo recipe. I increased the mustard seeds to about 1.5 tsp and used tamarind concentrate instead of squeezing the tamarind pulp. It worked very well. I also added some partially-boiled potato chunks at Step 4 -- the potatoes absorb the flavor of the sauce and are delicious. They also help thicken the sauce a little.
1 Tbl of Tamarind concentrate per cup of water so in this case 2 Tbl total.
Kashmiri chili powder has a bright red color but is not so hot. Indian chili powder is hotter but has less fiery color. Using a mix of sweet Hungarian paprika and hot cayenne pepper or Indian chili powder is a good substitute for Kashmiri chili powder.
Wondering if i can make this is a Dutch oven rather than a sauté pan, or if that will impeded evaporation/thickening. Anyone?
This was delicious. However, I did remove 1/2 T. of the hot Indian red chili because it was a bit too hot for me and for my husband (although 1/2 T. was still pretty hot). Also the pork was cooked "tender" for about 2 hrs.
Has anyone tried this recipe in a slow cooker ?
Advertisement