Pork Vindaloo Recipes

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Goan Pork Vindaloo image

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

16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chile peppers, seeded and cut into strips
¼ cup white vinegar


  • 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


Pork vindaloo image

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

1kg pork shoulder , trimmed and cut into bite-sized cubes
3 tbsp vegetable oil
2 large onions , finely chopped
1 tbsp mild chilli powder
250ml chicken stock
handful coriander leaves
cooked basmati rice , to serve
naan , to serve
6 green cardamom pods
½ tsp black peppercorns
125ml red wine vinegar
1 heaped tbsp finely grated ginger
4 large garlic cloves , finely grated
1 tsp golden caster sugar
8 small dried chillies
pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric


  • 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 image

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

5 to 10 large garlic cloves, peeled
1 2-inch piece ginger, peeled and coarsely chopped
2 tablespoons cider vinegar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon Indian red chili powder (see note) or red pepper flakes
1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika
2 teaspoons kosher salt
2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1 inchwide ball of tamarind pulp (see note)
1/4 cup olive oil or vegetable oil
1 3-inch cinnamon stick
5 cloves
4 green cardamom pods (see note)
1 teaspoon black mustard seeds, coarsely crushed (see note)
1 cup finely chopped onion
1 large red bell pepper, cut into 1 1/2-inch pieces
Cooked rice for serving


  • 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 Vindaloo image

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

3 lbs boneless boston butt, trimmed and cut into 1 . 5-inch cubes (or other shoulder pork roast)
salt and black pepper
3 tablespoons olive oil
3 medium onions, chopped coarsely
8 garlic cloves, minced
3 tablespoons flour
1 tablespoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
2 bay leaves
1 teaspoon sugar
2 tablespoons red wine vinegar
1 tablespoon brown mustard seeds
3 tablespoons cilantro leaves, minced


  • 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


Traditional Pork Vindaloo image

Provided by Food Network

Time 4h15m

Yield 6 to 8 servings.

Number Of Ingredients 23

1 1/2 teaspoons tamarind concentrate*
1/4 cup hot water
1/2 teaspoons cumin seeds
1/2 teaspoons black mustard seeds
1/2 teaspoons coriander seeds
2 curry leaves (available in Indian and specialty food stores)
1 3 -inch cinnamon stick
1/2 teaspoon peppercorns
6 garlic cloves, halved
2 medium fresh hot green chilies, seeded
2 tablespoons chopped ginger
2 tablespoons, plus 1/2 cup mustard oil*
2 pounds boneless lean pork, cut in 1-inch cubes
1/2 cup thinly sliced onions
1 1/2 teaspoons ground turmeric
1/2 teaspoon cracked fenugreek seeds
2 teaspoons Indian chili powder
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 cup cider vinegar
1/4 cup water
1 cup finely-chopped onions, sauteed in 2 tablespoons vegetable oil until crispy brown
1/4 cup finely-chopped fresh cilantro


  • 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.


Goan Pork Vindaloo image

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

1 teaspoon cumin seeds
1 teaspoon coriander seeds
5 whole black peppercorns
2 green cardamom pods, seeds only*
2 whole cloves
1 (1/2-inch) piece cinnamon stick
1 (1/2-inch) piece fresh ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chiles
3 tablespoons white wine vinegar
Pinch kosher salt
12 ounces pork shoulder, cut into 1-inch cubes
3 1/2 ounces pork belly, cut into 1-inch pieces
5 tablespoons vegetable oil
1 small onion, finely chopped
3/4 teaspoon mustard seeds
Handful cashew nuts
8 ounces basmati rice, cooked according to package instructions, for serving, optional
4 wheat tortillas, for serving, optional
2 handfuls chopped lettuce leaves, for serving, optional
4 tablespoons sour cream, for serving, optional


  • 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 image

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

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
½ 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 ½ teaspoons ground turmeric
salt to taste
4 cups pork stock, or as needed
3 sprigs cilantro


  • 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


Slow-Cooker Goan Pork Vindaloo image

In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d'alho, a sailors' preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.

Provided by Sarah DiGregorio

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large yellow or red onion, roughly chopped
10 garlic cloves, peeled
2 tablespoons finely chopped ginger (about a 2-inch length of peeled ginger)
1 tablespoon black or brown mustard seeds
5 whole cloves
1/2 teaspoon black peppercorns
Kosher salt
5 green cardamom pods or 1/4 teaspoon cardamom seeds
1/2 cup apple cider vinegar or coconut vinegar
1 (3-inch) cinnamon stick
2 packed tablespoons grated jaggery or light brown sugar, plus more to taste (see Tip)
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 tablespoon kashmiri chile powder (see Tip)
1/4 teaspoon ground cayenne, or to taste (optional)
3 pounds boneless, skinless pork shoulder, cut into 2- to 3-inch chunks
Cooked basmati rice, for serving


  • Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
  • Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
  • Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.


Pork Vindaloo image

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

3 lbs pork shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons turmeric
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground cloves
2 tablespoons vegetable oil
2 onions, chopped
6 garlic cloves, sliced
1/4 cup white vinegar
1 tablespoon fresh ginger, minced
1 tablespoon grainy mustard
1/4 teaspoon red pepper flakes
2 cups chicken stock
2 bay leaves


  • 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

More about "pork vindaloo recipes"

2021-08-02 Mix well. Take a pot comfortably large for the pork to fit (so you can easily fry it)and add the pork to it. Do not add any water. Add the peppercorns, cloves and cinnamon into the pork, and fry the meat (on a medium low flame), in its own fat for about 7 to 10 minutes, stirring. After 10 minutes, add ½ cup water, and mix it well with the meat.
From theculinarygene.com

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 ...
From bbc.co.uk

Cut the pork shoulder into 4-cm pieces. Marinate the pork with the dry spice mixture and the marinade slurry and leave it overnight in the fridge. The next day heat mustard oil in a pan until smoking. Temper with a stick of cinnmon and mustard seeds. Add the sliced onions and fry them until brown, about 15 minutes.
From bongeats.com

2021-01-25 Add the tomatoes, chillies and curry leaves, and cook until the tomatoes start to break down. Add the pork and turn the heat up to medium-high. Cook for 10-12 minutes stirring continually until ...
From theguardian.com

2021-01-12 Heat remaining 2 tbsp oil in a Dutch oven. Add half of pork mixture; cook and stir until pork is browned. Remove from pan and keep warm. Repeat with remaining pork. Add onion to pan and sauté until soft and golden. Return pork to pan with tomatoes, water, salt and cinnamon stick. Bring to a boil.
From atcoblueflamekitchen.com

2006-10-18 Instructions. For preparing Pork Vindaloo - Authentic Portuguese Recipe, first mix the vinegar and about 2 tsp of salt to the pork and marinate for 2 - 3 hrs. Add half of the coarsely ground mix and marinate the pork overnight in the freezer. :- Before starting the other preparations the next day, just take out the pork from the freezer so that ...
From pachakam.com

2021-07-07 Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot. Add beef: Add beef and curry leaves, stir then bring to boil. Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in …
From recipetineats.com

2019-05-19 Instructions. 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.
From eastindianrecipes.net

2021-11-03 Pork vindaloo: Place pork in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible. Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
From nishkitchen.com

2019-10-03 Make the sauce: In a food processor or blender, combine the garlic, both paprikas, mustard seeds, sugar, salt, tomato paste, vinegar, and 1/4 cup water; purée until smooth. In a large cast-iron skillet, heat the oil over medium-high. Add the onion and chile flakes, and cook, stirring, until the onion is golden brown, about 5–6 minutes.
From getpocket.com

Using a spice grinder, grind the whole spices to a fine powder. Make a paste of the ginger, garlic and vinegar. Add this to the pork along with the spices and salt, cover and marinate in the fridge for a couple of hours, if you have time. Heat 4 tbsp of the oil in a non-stick saucepan. Add the onion and fry until golden brown.
From anjumanand.co.uk

2020-04-20 1 teaspoon sugar. 10 garlic flakes (or 2 medium cloves garlic, roughly chopped) 1 inch- piece ginger, peeled and roughly chopped. 1/2 cup palm vinegar, or 1/3 cup rice vinegar. 1/2 pound pork shoulder, cut into 1-inch cubes. Kosher salt. 1 medium onion, roughly chopped (about 1 cup) 1 1/2 tablespoons vegetable oil. 1 cup water.
From seriouseats.com

2014-06-04 First marinate the pork. Place 250ml of the vinegar, garlic, cumin, cinnamon, bay leaves and smoked paprika in a blender and blend until smooth. Pour this over the pork and rub it into the meat with your hands. Cover and place in the fridge to marinate over night or up to three days. The longer the better.
From greatcurryrecipes.net

Recipes Indian Pork Vindaloo . Story Progress Back to home. Pork Vindaloo Recipe. Rishika Avasthi . Review ... Ingredients of Pork Vindaloo. 1 kg pork-cubed into desired pieces; 6 red Goa/Andhra/kashmiri chillies, soaked in 1/2cup vinegar for 2 hours; 2 Tbsp ginger, chopped; 2 Tbsp garlic, peeled and chopped ; 2 Tbsp cumin seeds; 3 Tbsp oil; 250 gm button onions …
From food.ndtv.com

2009-01-09 Anyway lets get down to the Pork Vindaloo Recipe. Pork Vindaloo Main Ingredient: 1 Kg Pork 2 Big Onions Salt as per taste. Pork Vindaloo Masala Ingredients: 15 Kashmiri Chillies, 4 – 6 Garlic flakes, 1″ Ginger 2 Teaspoons of Jeera, 1 and a 1/2″ Haldi, 1″ piece of Cinnamon 3 – 6 Peppers 3 – 6 Cloves Vinegar. Procedure: First you need to wash the Pork …
From goanfoodrecipes.com

Recipes; Pork Vindaloo; Pork Vindaloo. Rating: 3 stars. 7 Ratings. 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 4 1 star values: 0 Read Reviews Add Review 7 Ratings 4 Reviews Seasoned with ginger, garam masala, mustard seeds, and cumin, this fragrant Indian-spiced pork loin braises in a tomato-based sauce. The low-and-slow cooking method renders …
From myrecipes.com

2019-11-08 Grind Chillies and other ingredients to a fine paste. Start by grinding all the ingredients to a fine paste with the about 50 ml of the vinegar. Apply this paste which we call the indyal masala to the pork pieces and marinate overnight in a stainless steel, earthen or glass dish. Lush spicy pork Vindaloo.
From thewingedfork.com

2013-05-22 Add the mustard seeds and when they begin to crackle, stir in the curry leaves. Fry for about 15 seconds until the curry leaves are very fragrant and then toss in the chopped onions. Fry for about 5 minutes over medium high heat until the onions are soft and translucent. Sprinkle a little salt over the onions.
From greatcurryrecipes.net

Ingredient Checklist. 2 pounds pork butt or shoulder, cut into 1 1/2-in. cubes and blotted dry ; About 1 1/2 tsp. kosher salt, divided ; ½ teaspoon black peppercorns
From myrecipes.com

Disregard vindaloo's reputation for extreme heat. The original Goan vindaloo—tender, juicy pork in a thick, tangy sauce that's aromatic with spices—is milder and more nuanced. The original Goan vindaloo—tender, juicy pork in a thick, tangy sauce that's aromatic with spices—is milder and more nuanced.</p>
From americastestkitchen.com

2017-07-14 Fry on low flame for 6-8 mins or till the raw smell goes and oil starts appearing. Add 1-2 tbsp water in between, to bring the masala together. Add marinated pork to this and mix well. Add 1.5 cups water and bring to boil. Reduce flame to lowest, cover and cook, for 30 mins. Open and stir in between. .
From mariasmenu.com

2019-01-09 Stir-fry for 8-10 minutes, or until the onions begin to brown. Add the pork, garlic and ginger. Stir for 3-4 minutes to brown the meat on all sides. Add the spices, give everything a good mix, then add the vinegar and water. Secure the lid, close the pressure valve and cook for 25 minutes at high pressure.
From myheartbeets.com

2016-08-15 Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown. 4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes. 5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.
From delicioussweetaroma.com

Marinate pork with 3/4 of the vindaloo paste for few hours or overnight. Heat oil in a pan and sauté onions along, bay leaves and a little salt till the onions are golden brown. Add onion mixture into crock pot. Stir in marinated pork along with a cup of water, sugar and cook 4-5 hours on high or 7-8 hours on low.
From gypsyplate.com

Instructions. Trim the pork of excess fat, cut into 1 1/2-inch cubes and place in a bowl. Set aside. Blend the ginger and garlic to a fine paste with a little water and salt, and pour over the pork, massaging well into the meat. Add the minced green chilies. Add the palm vinegar to the bowl and massage into the meat. Set aside.
From simonmajumdar.com

2020-03-17 Stovetop: Cover and cook the pork on a low simmer covered for an hour. Remove the cover and uncover and cook for another 30 minutes. Oven: After cooking the sauce place the vindaloo in a preheated oven for an hour. Uncover and cook for another 30 minutes or until the sauce thickens and the meat is tender.
From myindianstove.com

2022-01-22 Some recipes use only water and then while cooking add vinegar. If you are using Goa vinegar please go easy, it’s bloody strong but there is no substitute for it. Having said that some recipes drop the vinegar entirely for tamarind pulp and some amount of Goa jaggery. Ingredients Lean pork – 1 kg For grinding Kashmiri chillies – 12-15 ( depending on how spicy …
From pottypadre.com

2019-01-28 Step 1. First, wash and cut the pork into chunks, then rub the pork pieces with salt to dry the pieces off water. Keep them aside. Step 2. Next, prepare a paste for the pork curry. Blend together the red chilies, vinegar, ginger, garlic, chopped onion, turmeric and cumin seeds in a food processor.
From recipes.timesofindia.com

2019-05-21 Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant. Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
From harighotra.co.uk

2021-08-30 Turmeric Powder – 1 tsp. Rice Vinegar – ½ cup. Sea Salt – 3 tsp. Step 1: Wash and cut the pork into cubes. Then drain well and transfer to a bowl. Apply 3 tsp. of sea salt and leave aside for an hour. Step 2: To make the masala paste, all the ingredients listed under ‘Masala Paste’ to a smooth paste. Step 3: Apply the spice paste to ...
From bigfattummy.com

Directions: 1) For the spice, grind all the ingredients to a smooth paste. 2) Marinate the pork in the spice paste in a bowl for at least 12 hours in the refrigerator. 3) Heat the olive oil in a frying pan and saute the onions until they are well browned. 4) Add the marinated pork to the pan and saute on high heat for 6-8 minutes.
From easyportugueserecipes.com

2002-08-30 For preparing Pork Vindaloo, wash and cut the pork into cubes, Heat oil in a pan and add mustard seeds. When they crackle, add sliced onions, chillies and ginger and fry till dry. Add ground spices with turmeric powder and fry till the oil starts separating. Add meat and curry leaves and mix well. Fry for 5 minutes.
From pachakam.com

2018-08-10 Pork Vindaloo is hot and unashamedly so. It also seems to use a mini lake of vinegar and rendered fat, but it is the combination of these ingredients that makes it one of the best dishes to have after a few days. The fat forms a sealing layer when solidified and the spices and vinegar intensify over time, infusing into the meat more and more ...
From seriouseats.com

2020-12-22 Pork vindaloo has its roots in Portuguese cuisine, where wine played an integral part in its marinade. Goa was undoubtedly bound to follow the culinary trail left behind by a 450-year Portuguese rule. The Portuguese left a lasting impression on Goa’s culinary journey as seen in the ever-popular ambotik curry, fish rechado, and pork vindaloo, among others.
From carmelitafernandes.com

2018-05-17 Instructions. - Soak the Kashmiri Chili peppers in hot water of 5-10 minutes. Then slit and de-seed the peppers. Reserve the soaking water for later. - Add the soaked and de-seeded chilli peppers along with all the ingredients listed in the spice paste in a blender and blend to a smooth paste. - Heat 1/4 cup of oil in a frying pan on medium ...
From picturetherecipe.com

2019-05-01 Sauté the onions for 7 to 8 minutes until light golden-brown. Add the browned onions to the slow cooker and mix in the pork, minced ginger, garlic, serrano chiles, turmeric, ground red chile, and salt. Cook on low heat for 3 1/2 hours. Grind together the coriander seeds, cumin seeds, mustard seeds, cloves, cardamom, peppercorns, cassia, and ...
From thekitchn.com

500g of pork belly, trimmed. 5. Pour in the sauce and braise over a medium heat for 45 minutes. After this time, remove the pork belly, place on a chopping board and cut into 4 equal strips. 6. Return the pork belly to the pan and cook over a low heat for a further 30 minutes, or until the pork is tender. 7.
From greatbritishchefs.com

Method. Preheat the oven to 170ºC/325ºF/gas 3. Place a large, wide, ovenproof pan on a medium-high heat with the coriander and cumin seeds and the peppercorns. Crumble in the dried chillies and toast it all for 1 minute, or until smelling fantastic. Tip into a pestle and mortar and bash to a fine powder. Peel and roughly chop the ginger and ...
From jamieoliver.com

The word “vindaloo” has evolved to indicate a searingly hot curry because of its adoption into British cuisine, but the original Goan dish is a brightly flavored but relatively mild pork braise made with dried Kashmiri chiles and plenty of ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly ...
From americastestkitchen.com

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