Pork Vindaloo 2
Dive into the bold, aromatic flavors of "Pork Vindaloo 2," a fiery and soul-warming dish inspired by traditional Goan cuisine. This succulent recipe features tender pork shoulder cubes marinated in tangy white vinegar, perfectly balanced with a medley of fragrant spices like turmeric, cumin, garam masala, and a hint of cinnamon for depth. Sautéed onions, garlic, and ginger create a rich base, while mustard seeds and dried red chilies infuse the dish with a tantalizing kick. Slowly simmered to perfection, this pork vindaloo boasts a thick, flavorful sauce that pairs beautifully with steamed rice or pillowy naan bread. Easy to make yet packed with complexity, it’s the ultimate comfort food for spice lovers seeking an authentic Indian dining experience.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (cut into 1-inch cubes)
- 3 tablespoons White vinegar
- 2 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 2 teaspoons Garlic paste
- 1 teaspoon Ginger paste
- 2 medium Tomatoes (chopped)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Mustard seeds
- 2 pieces Dried red chilies
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a bowl, combine the pork cubes with white vinegar and a pinch of salt. Let it marinate for 30 minutes while you prepare the remaining ingredients.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the mustard seeds and let them splutter, followed by the dried red chilies and bay leaves. Fry for about 30 seconds until aromatic.
Stir in the chopped onions and cook for 6–8 minutes, stirring occasionally, until they are golden and softened.
Add the garlic paste and ginger paste, stirring for 1–2 minutes until fragrant.
Mix in the chopped tomatoes and allow them to cook down and soften for 5–7 minutes.
Sprinkle in the turmeric powder, coriander powder, cumin powder, red chili powder, ground cinnamon, and garam masala, stirring well so the spices coat the onion and tomato mixture evenly.
Add the marinated pork to the pan, turning to coat the meat with the spice mixture.
Pour in the cup of water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Allow the pork to simmer for 45 minutes to 1 hour, stirring occasionally, until the meat is tender and the sauce is thickened.
Adjust seasoning if needed and garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.4 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2749 mg | 58% | |
*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.
