Pork Vindaloo Tasty Recipes

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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."

Ingredients :

• 1 large onion, roughly chopped
• 1 (3 inch) piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and crushed
• 2 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 8 whole black peppercorns
• 4 whole cloves
• 1/2 cup vinegar, divided, or to taste
• 2 tablespoons water
• 1 pound lean pork, cut into cubes
• 3 tablespoons vegetable oil
• 8 fresh curry leaves
• 1 pound tomatoes, peeled and chopped
• 1 1/2 teaspoons ground turmeric
• salt to taste
• 4 cups pork stock, or as needed
• 3 sprigs cilantro

Instructions :

Prep : 30M	Cook : 6M	Ready in : 9H40M

• 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.

Notes :

• The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.
• You can marinate the pork for as little as 30 minutes, but overnight yields the best results.
• You can replace the curry leaves with 1 tablespoon curry powder if you cannot find the leaves.
• You can use your preferred type of stock.

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