EAST INDIAN PORK VINDALOO
This pork vindaloo is an authentic dish that must be made for an East-Indian wedding. It is spicy and bright red in color. This curry is made with high fat pork and lots of vinegar which means it has a longer shelf life perfect for three to four days to serve at every meal at that wedding.
Provided by Veena Azmanov
Time 9h
Number Of Ingredients 7
Steps:
- Prepare pork - Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge. On the next day, wash and pat dry.
- Ground masala - Soak the chilies in hot water for 10 minutes. In a blender or food processor - blend together the chilies, garlic, ginger, turmeric, and cumin seed with vinegar. (Do not use water) Pro tip - I like to remove the seeds from the chilies to make them less spicy but it also gives a smoother consistency for the masala paste.
- Marinate the pork - Add the ground masala to the chopped pork pieces making sure to massage it into the meat so it is all well coated. Let it marinate for 8 hours in the fridge or up to 24 hours. Pro tip - Use an earthen pot, plastic, or glass container to marinate. Do not use a metal container as the vinegar will react with the metal causing oxidization.
- Cook the vindaloo - Place the vindaloo in a skillet or cook it over medium heat until the pork renders some of the fat. Reduce heat to a low simmer and cook until the meat is fork-tender.
- Taste and adjust seasoning. If necessary add more vinegar (but not water).
Nutrition Facts : Calories 344 kcal, Carbohydrate 2 g, Protein 22 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK VINDALOO
Working on my Indian cooking for the moment. Although very little pork is consumed in India, this dish is a specialty of Goan cooking, and vindaloo dishes always contain vinegar. Serve with rice.
Provided by Leeloo
Categories World Cuisine Recipes Asian Indian
Time 9h40m
Yield 6
Number Of Ingredients 18
Steps:
- Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
- Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
- Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
- Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
- Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
- Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 10.8 g, Cholesterol 43.1 mg, Fat 11.5 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.3 g, Sodium 425.7 mg, Sugar 3.5 g
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
PORK OR LAMB VINDALOO
The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
Provided by Madhur Jaffrey
Categories Mustard Pork Lamb Curry Coconut Cumin Garlic Hot Pepper Wheat/Gluten-Free Indiana
Yield Serves 3-4
Number Of Ingredients 11
Steps:
- Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
- Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.
PORK VINDALOO
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium
PORK VINDALOO
Indian dish of Portuguese origins. This is simple to prepare (comparatively). The recipe is from Soups & Stews by Cooks Illustrated. If followed exactly makes a mild-medium spiced vindaloo. To spice it up, add fresh chilies and more cayenne. I served with saffron infused rice and an inexpensive bottle of Cotes du Rhone.
Provided by Chandra M
Categories Curries
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 300°F
- Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
- Season the meat with salt & pepper generously.
- Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
- Add half of the meat and brown on the side touching the pan, about 2 minutes.
- Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
- Transfer the browned meat to a bowl.
- Add 1 tbsp oil to the pan and swirl to coat.
- Repeat process with 2nd half of meat.
- Transfer to the bowl when complete.
- Add 1 tbsp oil to the pan, swirl to coat.
- Add the onions and 1/4 tsp salt.
- Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
- Stir in the garlic and cook about 1 minute until fragrant.
- Add the flour mixture and stir to coat.
- Continue to cook for about 2 more minutes, scraping the bottom of the pan.
- Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
- Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
- Bring to a simmer.
- Add the pork and all accumulated juices. Return to a simmer.
- Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
- Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
- Remove the bay leaves, stir in the cilantro, and serve.
Nutrition Facts : Calories 641.8, Fat 44, SaturatedFat 13.6, Cholesterol 161, Sodium 313.6, Carbohydrate 17.3, Fiber 2.8, Sugar 6, Protein 43.7
INDIAN PORK VINDALOO
This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)
Provided by teresas
Categories Pork
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
- Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
- Trim the pork of excess fat and sinew and cut into cubes.
- Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
- Return all the meat to the pan.
- Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
- Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
- Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.
PORK VINDALOO
Make and share this Pork Vindaloo recipe from Food.com.
Provided by Irmgard
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
- Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
- In a large heavy saucepan, heat half of the oil over medium-high heat.
- Brown the pork in batches and add more oil if necessary.
- Transfer to a plate.
- Add the remaining oil to the pan and reduce the heat to medium.
- Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
- Cook, stirring, until the onions are softened, about 6 minutes.
- Pour in the chicken stock and remaining vinegar.
- Bring to a boil, stirring to scrape up any brown bits.
- Return the pork and any accumulated juices to the pan and add the bay leaves.
- Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
- Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
- Discard the bay leaves.
Nutrition Facts : Calories 728.5, Fat 44.1, SaturatedFat 14.7, Cholesterol 229.1, Sodium 478, Carbohydrate 11.2, Fiber 1.3, Sugar 3, Protein 67.8
GOAN PORK VINDALOO
Try my version of this popular export from Goa.
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
- In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
- Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
- Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
- Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
- Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
- To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.
TRADITIONAL PORK VINDALOO
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings.
Number Of Ingredients 23
Steps:
- 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.
VINDALOO PASTE (INDIAN)
Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat.
Provided by Pokey in San Antonio
Categories Sauces
Time 20m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Combine all except the oil in a bowl and stir to form a paste.
- Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
- Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
- Allow to cool and spoon into sterile jar and cap tightly.
GOAN PORK VINDALOO
This is one of the few Indian pork dishes. Pork was introduced to the Goans by the Portugese who settled there. It is very good and the smell from the kitchen when it is cooking is wonderful.
Provided by Brian Holley
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Seed the chillis and crush to a paste with the spices, garlic,tamarind and vinegar.
- Rub the spice mix into the meat and allow to stand for 30 minutes.
- Heat the oil and fry the onions till brown, add the spice mix with the meat and 2 tbsp water, fry for 5 minutes.
- Add 4 cups of water and salt to taste, cook till meat is tender.
- Add the sugar and curry leaves simmer 3 minutes.
Nutrition Facts : Calories 765, Fat 41.3, SaturatedFat 10.6, Cholesterol 194.9, Sodium 154.4, Carbohydrate 26.9, Fiber 4, Sugar 14.2, Protein 70.8
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