Pork Vindaloo from Scratcheroo
Dive into the bold, complex flavors of India's famous "Pork Vindaloo from Scratcheroo," a richly spiced curry made entirely from scratch! This recipe transforms tender pork shoulder into a melt-in-your-mouth dish by marinating it with tangy white vinegar, turmeric, and paprika before simmering it in an aromatic blend of onions, garlic, ginger, and fragrant whole spices like cinnamon, cardamom, and bay leaves. The deeply spiced tomato-based gravy is perfectly balanced with a touch of heat from cayenne pepper, making this dish as flavorful as it is satisfying. Ideal for a hearty family dinner, this recipe comes together in just under 90 minutes and pairs beautifully with steamed basmati rice or fluffy naan. Impress your taste buds with this authentic homemade vindaloo and experience a taste of India right in your kitchen!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (cut into 1-inch cubes)
- 4 tbsp White vinegar
- 3 tbsp Vegetable oil
- 2 large Onions (finely chopped)
- 6 Garlic cloves (minced)
- 1 tbsp Ginger (minced)
- 2 medium Tomatoes (pureed)
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper (adjust to taste)
- 1 Cinnamon stick
- 4 Cloves
- 3 Green cardamom pods
- 2 Bay leaves
- 1.5 tsp Salt
- 1.5 cups Water
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
In a large bowl, marinate the pork cubes with vinegar, 1 teaspoon of salt, turmeric, and paprika. Let it sit for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaves, stirring until fragrant (about 30 seconds).
Add the chopped onions to the pot and sauté until golden brown, about 10-12 minutes.
Stir in the minced garlic and ginger, and sauté for another 2 minutes until aromatic.
Add the pureed tomatoes, cumin, ground coriander, and cayenne pepper. Cook the mixture for 5-7 minutes until the oil begins to separate from the spices.
Add the marinated pork cubes to the pot. Stir well to coat the pork in the spice mixture.
Pour 1.5 cups of water into the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the pork is tender and the sauce has thickened.
Taste the curry and adjust seasoning with more salt if needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1152 mg | 25% | |
*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.
