Malaysian Pork Vindaloo
Dive into the vibrant flavors of Malaysian Pork Vindaloo, a tantalizing twist on the classic Indian dish with a Southeast Asian flair. This recipe combines tender pork shoulder marinated in turmeric and vinegar with a rich medley of aromatic spices, including garam masala, ground coriander, and a hint of cinnamon. Coconut milk adds a creamy texture, while palm sugar balances the heat for a perfect sweet-and-spicy harmony. Slow-simmered to perfection, this bold and fragrant curry is served over fluffy jasmine rice and garnished with fresh cilantro for an unforgettable meal. Ideal for spice lovers seeking a hearty dinner, this Malaysian-inspired dish is sure to impress! Keywords: Malaysian Pork Vindaloo, pork curry recipe, spicy curry, coconut milk curry, jasmine rice, slow-cooked pork recipe.
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Recipe Information
Ingredients
- 500 g Pork shoulder
- 3 tbsp White vinegar
- 4 Garlic cloves
- 1 inch Fresh ginger
- 1 medium Yellow onion
- 2 tbsp Coconut oil
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 1 tsp Paprika
- 0.5 tsp Dried chili flakes (optional)
- 1 Cinnamon stick
- 200 ml Tomato puree
- 200 ml Coconut milk
- 1 tbsp Palm sugar (or brown sugar)
- 100 ml Water
- 1 tsp Salt
- 2 tbsp Fresh cilantro (for garnish)
- 2 cups Jasmine rice (to serve)
Instructions
Cut the pork shoulder into bite-sized cubes and place in a bowl.
Add 2 tablespoons of vinegar, 1 teaspoon of ground turmeric, and a pinch of salt to the pork. Mix well and set aside to marinate for 15 minutes.
Meanwhile, finely mince the garlic and ginger, and dice the onion.
Heat the coconut oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion to the pot and sauté until soft and golden, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, coriander, garam masala, paprika, dried chili flakes (if using), and the cinnamon stick. Cook the spices for 1-2 minutes, stirring constantly to toast them.
Add the marinated pork to the pot and cook until browned on all sides, about 5-7 minutes.
Stir in the tomato puree, coconut milk, and 1 tablespoon of palm sugar. Mix well.
Pour in the water and add 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer gently for 60-75 minutes, stirring occasionally, until the pork is tender and the curry has thickened.
Stir in the remaining 1 tablespoon of vinegar to balance the flavors right before serving.
Taste and adjust seasoning with more salt or sugar if needed.
Serve the Malaysian Pork Vindaloo hot with steamed jasmine rice and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
