Pork Vindaloo with Raita
Spice up your dinner table with this bold and flavorful Pork Vindaloo with Raita, a tantalizing fusion of fiery and cooling elements. This recipe features tender, slow-simmered pork shoulder infused with a medley of aromatic spices like cumin, turmeric, and cayenne pepper, creating a rich, tangy sauce enhanced with white vinegar and tomato puree. Perfectly paired with a soothing cucumber-mint raita made from creamy yogurt and fresh herbs, this dish strikes the ideal balance between heat and refreshment. Ready in just 80 minutes, this satisfying meal is best served alongside fluffy steamed rice or warm naan bread for an unforgettable culinary experience. Perfect for lovers of authentic Indian-inspired flavors, this recipe is sure to become a weeknight favorite or a dinner party showstopper!
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Recipe Information
Ingredients
- 500 grams Pork shoulder
- 2 tablespoons Vegetable oil
- 2 medium, finely chopped Onion
- 4 crushed Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons White vinegar
- 2 tablespoons Tomato puree
- 250 milliliters Hot chicken or beef stock
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 medium, grated Cucumber
- 1 cup Plain yogurt
- 2 tablespoons, finely chopped Fresh mint
- 1 teaspoon Lemon juice
Instructions
Cut the pork shoulder into bite-sized cubes and set aside.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the finely chopped onions and sauté for 8–10 minutes until golden brown.
Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
Add the cumin, turmeric, coriander, paprika, and cayenne pepper, and cook for another minute to toast the spices.
Add the pork cubes to the pan, stirring to coat them in the spices. Brown the meat for 6–8 minutes.
Mix in the white vinegar, tomato puree, and a pinch of salt. Stir well to combine.
Pour in the hot chicken or beef stock, bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the pork is tender and the sauce thickens.
While the vindaloo is cooking, prepare the raita. Grate the cucumber into a bowl and sprinkle lightly with salt. Let it rest for 5 minutes, then squeeze out the excess water.
Add the yogurt, chopped mint, and lemon juice to the cucumber. Stir to combine and refrigerate until ready to serve.
Once the pork vindaloo is cooked, garnish with fresh cilantro and serve hot with steamed rice or naan.
Serve the pork vindaloo alongside the cooling cucumber-mint raita for the perfect balance of spice and refreshment.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 37.8 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 856 mg | 66% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3874 mg | 82% | |
*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.
