Recipe courtesy of Julie Sahni
Save Recipe Print
Yield:
4 servings

Ingredients

For the marinade:

Directions

Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight. Heat the oil in a large heavy-bottomed pan over medium/high heat until hot. Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Spicy Cranberry Chutney

Recipe courtesy of Claire Robinson

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword