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 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.
GOAN PORK VINDALOO
The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.
Provided by Alina
Categories World Cuisine Recipes Asian Indian
Time 9h55m
Yield 8
Number Of Ingredients 16
Steps:
- Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
- Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
- Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g
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 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.
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 (GOAN-STYLE HOT AND SOUR PORK)
This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.
Provided by - Carla -
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
- Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
- Heat the oil in a wide, heavy pot over a medium flame.
- Add the onions.
- Fry, stirring frequently, until the onions turn brown and crisp.
- Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
- Add this puree to the ground spices in the bowl.
- -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
- Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
- Heat the oil remaining in the pot once again over a medium-high flame.
- When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
- Now add the ginger-garlic paste to the same pot.
- Turn down the heat to medium; stir the paste for a few seconds.
- Add the coriander and turmeric; stir for another few seconds.
- Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
- Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
- Serve with Basmati rice and enjoy!
Nutrition Facts : Calories 456.1, Fat 26.2, SaturatedFat 6.2, Cholesterol 126.9, Sodium 670.3, Carbohydrate 11, Fiber 3, Sugar 2.4, Protein 43.4
SOOR VINDALOO (CURRIED PORK)
This recipe came from another site and varies from the other Pork Vindaloo recipes already posted here on 'Zaar, so I'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and is one of our favorites. It isn't any harder to make than a pot of chili. I serve over rice with a plain steamed vegetable on the side. Note to those who have never made a curry before, or have only used pre-packaged curry powder: don't be intimidated by the long list of "exotic" spices ! Once you've bought them for one recipe, you'll be using them over and over again for other curries. Enjoy !
Provided by FlemishMinx
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
- Blend/chop until a homogeneous paste is formed.
- In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
- Add the spice paste and saute gently for 15 minutes.
- Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
- When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
- This should take 5 to 10 minutes.
- Add the salt and pour in the boiling water.
- Simmer, covered for 40 minutes to one hour until the pork is tender.
- I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
- You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
- Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
- Cook a further 5 minutes.
- Add the sugar and remaining vinegar, and more salt if desired.
- Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).
Nutrition Facts : Calories 694.2, Fat 51.7, SaturatedFat 15.7, Cholesterol 161, Sodium 451.5, Carbohydrate 15.1, Fiber 2.5, Sugar 7.4, Protein 41.5
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