Traditional Pork Vindaloo
- Yield: 6 to 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 67
- Sodium
- 229
- Total: 4 hr 15 min
- Prep: 2 hr 30 min
- Cook: 1 hr 45 min
Ingredients
1 1/2 teaspoons tamarind concentrate*
1/4 cup hot water
1/2 teaspoons cumin seeds
1/2 teaspoons black mustard seeds
1/2 teaspoons coriander seeds
2 curry leaves (available in Indian and specialty food stores)
1 3 -inch cinnamon stick
1/2 teaspoon peppercorns
6 garlic cloves, halved
2 medium fresh hot green chilies, seeded
2 tablespoons chopped ginger
2 tablespoons, plus 1/2 cup mustard oil*
2 pounds boneless lean pork, cut in 1-inch cubes
1/2 cup thinly sliced onions
1 1/2 teaspoons ground turmeric
1/2 teaspoon cracked fenugreek seeds
2 teaspoons Indian chili powder
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 cup cider vinegar
1/4 cup water
Garnish:
1 cup finely-chopped onions, sauteed in 2 tablespoons vegetable oil until crispy brown
1/4 cup finely-chopped fresh cilantro
Directions
- 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.
Cook’s Note
*Available in Indian and specialty food store