Press enter to see results or esc to cancel.

Goan-Style Pork Vindaloo recipe

This version of the classic hot and spicyIndian pork stew is an adaption of Madhur Jaffrey’s recipefor Goan-Style Pork Vindaloo, the heat has been tamed down here,so if you like it with more kick, feel free to add more red chiles.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Goan-Style Pork Vindaloo

2 dried red chiles1 1/2 teaspoons whole cumin seed
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inch) stick of cinnamon
1 teaspoon whole black mustard seed
1 teaspoon fenugreek seed
1/3 cup white wine vinegar
1 1/2 teaspoons kosher or sea salt
2 teaspoons brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced2 to 3 tablespoons water1-inch cube gingerroot, peeled and finelyminced
1 small whole head of garlic, peeled and separated2 to 3 tablespoons water
2 1/2 pounds pork, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 teaspoon turmeric1 cup water
Cooked Basmati or long grain white rice for accompaniment

  • Using a spice or coffee mill, grind redchiles, cumin seeds, peppercorns, cardamom seeds, cinnamon stick,black mustard seeds and fenugreek seeds. In a small bowl combinethe ground spices with the vinegar, salt and brown sugar; setaside.
  • In a large, deep frying pan (with lidfor use later), heat the oil over medium heat; add onions andcook, stirring occasionally, until onions turn golden brown andcrisp. Remove and drain on paper towels. Set aside the fryingpan with the remaining oil.
  • Using an electric blender or food processor,puree the fried onions with 2 to 3 tablespoons water.
  • Combine the onion puree with reservedspice mixture. This mixture is the Vindaloo paste.
  • Again, using the blender or processor,blend the gingerroot and garlic with 2 to 3 tablespoons waterinto a smooth paste.
  • Heat the oil in reserved frying pan overmedium-high heat. Cook the cubed pork in small batches to ensurethey brown nicely, placing cooked pork to a bowl until all porkis browned nicely.
  • Next, add the ginger-garlic paste to thefrying pan and reduce the heat to medium. Cook and stir pastefor a few seconds, then stir in the ground coriander and turmeric,again cooking for just few seconds. Quickly stir in the brownedpork cubes and accumulated juices, the vindaloo paste and the1 cup water. Bring mixture to a boil, reduce heat to low, coverand simmer for 1 hour or until pork is fork-tender, stirringoccasionally.
  • Serve with cooked Basmati or long grainwhite rice.

    Makes 10 servings.

    Nutritional Information Per Serving (1/10of recipe; does not include rice): 357.4 calories; 61% caloriesfrom fat; 24.7g total fat; 62.4mg cholesterol; 495.0mg sodium;639.3mg potassium; 7.5g carbohydrates; 1.6g fiber; 2.1g sugar;5.9g net carbs; 26.3g protein.

    Copyright Hope Pryor, please see Termsof Use.

    If the Goan-Style Pork Vindaloo recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment