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
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
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
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
This authentic vindaloo recipe is not as spicy as the curry-house favourite, but still intensely flavoured.
Provided by Anjum Anand
Categories Main course
Yield Serves 4
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, chillies 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. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours.
- Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
- Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 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 teaspoon of oil in a separate pan over a 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.)
- Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
- To serve, either divide the rice among four 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 centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels.
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.
PORK VINDALOO
A recipe based on one found in a Penzeys Spices catalog. I purchased some salt free Vindaloo seasoning from Penzey's to go with our new low-sodium diet and because I couldn't find any Vindaloo seasoning at any local grocers. Note: add the optional cayenne pepper for a fiery hot Vindaloo as served in beach front restaurants in India.
Provided by mersaydees
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using) and 2-5 tablespoons water. Set aside.
- In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
- Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
- Add potatoes and cook until tender, about 45 minutes.
Nutrition Facts : Calories 391.1, Fat 15.3, SaturatedFat 3.9, Cholesterol 95.2, Sodium 461.1, Carbohydrate 27.1, Fiber 3.5, Sugar 2.2, Protein 34.3
PORK VINDALOO CURRY
A delicious, tangy South Indian pork curry with vinegar and spices and love. This one is made with coconut milk.
Provided by Jennifer Pallian BSc, RD
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onions in oil over medium heat until nicely golden, about 20 minutes, reducing heat if onions start to brown before they're soft.
- Meanwhile, whisk together the vinegar, mustard, spices and salt in a small bowl.
- Add garlic to onions and cook 1 minute, then add vinegar mixture and cook a minute more, stirring frequently. Stir in coconut milk.
- At this point, you can add the pork, cover and simmer on the stove for 1 to 1 1/2 hours, until pork is tender, or add the pork to a pressure cooker, stir in the sauce, and cook on high pressure for 30 minutes. Let the steam release naturally. Top with cilantro.
PORK VINDALOO - PRESSURE COOKER
A recipe based on Lorna Sass' excellent Tamed Pork Vindaloo with Spinach and Potatoes. I've made changes to make it lower calorie and lower protein. This can also be made in a crock pot, cooked on high for at least 8 hours.
Provided by Amy - Ellies Mommie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, heat 1 tablespoon oil in pressure cooker.
- Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.
- Add water and stir well, making sure to scrape up all fond.
- Add coconut milk and blend in mustard, salt, turmeric, and cayenne.
- Add frozen blocks of spinach and set potatoes on top.
- Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.
- Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.
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
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.
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.
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- Grind the dry spices in a spice grinder. Place the ground spices, turmeric, garlic, ginger, cider vinegar, wine, brown sugar and salt to taste in a food processor. Process until a smooth paste is formed.
- Place the trimmed pork tenderloin and paste into a gallon freezer bag. Massage into the pork and then seal the bag and place in the fridge for at least 6 hours (mine marinated for about 10 hours).
- Preheat the oven to 425 F. Bring the tenderloins out of the fridge and let them come to room temperature. When the oven is hot enough, place a roasting rack in a roasting pan and oil the rack. Place the tenderloins on the rack and roast for about 30 minutes, or until a thermometer reaches 140 F.
- When the pork has reached 140 F, remove it from the oven and let it rest for 10 minutes, during which time it will rise to about 155 F. Slice and serve.
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- Grind the chillies and all other ingredients in a mixie with about 50 ml of the vinegar to form a paste.
- The next day, cook the pork mixture with the remaining vinegar on a medium flame for about an hour or till the meat and skin (tushin) is soft and tender. Stir occasionally.
- After an hour, taste a piece of meat to see if it is tender enough. If the meat or skin needs more softening, cook for another 15 minutes. (It all depends on the meat and stove.)
PORK VINDALOO - MISSION FOOD ADVENTURE
From mission-food.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 743 per serving
- Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee or spice grinder. Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside.
- Heat a tablespoon of oil in a wide pot over medium heat. Add the onions and fry, stirring frequently, until the onions turn brown and crisp, but be careful not to burn. Remove onions and place into an electric blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl. (This is the Vindaloo paste. It may be made ahead of time and frozen.)
- Rinse blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a smooth paste.
- Add another tablespoon or two of oil to the pot that you cooked the onions in, and heat over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork has been browned, removing the last of the seared pork and setting it aside with the rest.
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5/5 (32)Estimated Reading Time 5 minsCuisine Indian
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11 PORK DISHES FROM AROUND INDIA THAT ARE A MUST TRY
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- Pandi curry of Coorg. This slow-cooked spicy pork dish is one of the best from India. Here’s a recipe.
- Mangalorean pork indad. This sweet and savory pork dish from the Mangalorean kitchen is simply brilliant! Here’s a recipe.
- Goan pork Vindaloo. The classic spicy vindaloo, made with the special touch of Kashmiri red chilies, becomes even more fabulous when made with pork. Here’s a recipe for this fabulous dish.
- Naga pork patot diya. This simple banana leaf-wrapped steamed pork dish is delicious. Here’s a recipe.
- Khasi pork jadoh. Heavenly bliss, this Khasi flavoured rice dish is made with pork. Here’s a recipe.
- Tibetan pork ema datshi. This cheese flavoured soupy pork dish tastes best when eaten with senkong, another Tibetan dish made of millet flour. Check out the recipe.
- Pork momo. Believe me, pork momo is the best kind of meat stuffed dumplings you’ll ever have in your life! Here’s a recipe.
- Smoked pork from Nagaland. Nagaland, like most of the states from North East, is a heaven for pork lovers. This particular dish is made of smoked pork infused with various flavours.
- Pork with bamboo shoots. You have to try this heavenly combination of pork, bamboo shoots, and authentic Naga flavours! Here’s a recipe.
- Pork sorpotel. This spicy pork dish, often made with the liver, is extremely fiery, but extremely delicious. Here’s a recipe.
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