Slow Cooker Goan Pork Vindaloo Recipes

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GOAN PORK VINDALOO



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

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.

SLOW-COOKER GOAN PORK VINDALOO



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

Steps:

  • 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



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

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

GOAN PORK VINDALOO



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

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

GOAN PORK VINDALOO



Goan Pork Vindaloo image

This is one of the few Indian pork dishes. Pork was introduced to the Goans by the Portugese who settled there. It is very good and the smell from the kitchen when it is cooking is wonderful.

Provided by Brian Holley

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

15 whole red chilies
1 teaspoon cumin seed
6 cloves
2 inches cinnamon sticks, broken up
10 black peppercorns
1 teaspoon poppy seed
1 inch fresh ginger, and grated
6 garlic cloves
1 tablespoon tamarind pulp (or juice from 1/2 lemon)
4 tablespoons cider vinegar
1/3 cup oil
3 medium onions, chopped
2 lbs pork, cubed
1/2 teaspoon sugar
15 curry leaves

Steps:

  • Seed the chillis and crush to a paste with the spices, garlic,tamarind and vinegar.
  • Rub the spice mix into the meat and allow to stand for 30 minutes.
  • Heat the oil and fry the onions till brown, add the spice mix with the meat and 2 tbsp water, fry for 5 minutes.
  • Add 4 cups of water and salt to taste, cook till meat is tender.
  • Add the sugar and curry leaves simmer 3 minutes.

Nutrition Facts : Calories 765, Fat 41.3, SaturatedFat 10.6, Cholesterol 194.9, Sodium 154.4, Carbohydrate 26.9, Fiber 4, Sugar 14.2, Protein 70.8

PORK VINDALOO



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

Steps:

  • 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

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