Soor Vindaloo Curried Pork
Dive into the bold and flavorful world of Indian-inspired cuisine with Soor Vindaloo Curried Pork, a hearty dish that perfectly balances heat, tang, and spice. Tender cubes of marinated pork shoulder are slow-simmered in a rich blend of aromatic spices, including Kashmiri chili powder, turmeric, cumin, and coriander, enhanced with a splash of white vinegar for a signature tangy kick. This recipe features a fragrant tempering of mustard and fenugreek seeds, giving the curry its authentic depth, while onions and tomatoes create a luscious base. Finished with fresh cilantro and served over steamed basmati rice or with warm naan, this one-pot meal is an irresistible combination of taste and tradition. Perfect for family dinners or spice lovers, this curried pork vindaloo will transport your taste buds straight to the heart of Indian comfort food.
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Recipe Information
Ingredients
- 1.5 lbs Pork shoulder
- 3 tbsp White vinegar
- 6 large Garlic cloves
- 1 tbsp Ginger
- 1 tsp Ground turmeric
- 1.5 tsp Ground cumin
- 1.5 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 2 tsp Kashmiri red chili powder
- 1 tsp Smoked paprika
- 1 tsp Yellow mustard seeds
- 0.5 tsp Fenugreek seeds
- 3 tbsp Vegetable oil
- 1 large Onion
- 2 medium Tomatoes
- 1 cup Water
- 2 tsp Sea salt
- 1 tsp Sugar
- 2 tbsp Fresh cilantro
Instructions
Cut the pork shoulder into 1.5-inch cubes and set aside.
In a small bowl, combine white vinegar, minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, ground cinnamon, Kashmiri chili powder, and smoked paprika. Mix into a thick marinade.
Coat the pork cubes evenly with the marinade and let it marinate for at least 1 hour, or ideally overnight in the refrigerator.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the mustard seeds and fenugreek seeds, and sauté until they start to pop and release their aroma (about 1 minute).
Add the finely chopped onion and sauté until golden brown, about 8–10 minutes.
Stir in the chopped tomatoes and cook until they break down and form a thick base, about 5–7 minutes.
Add the marinated pork, stirring well to coat it in the onion-tomato mixture.
Pour in 1 cup of water, turn the heat to low, and cover the pot. Let the pork simmer gently for 60–75 minutes, until the meat is tender.
Stir occasionally and check the liquid levels, adding a bit more water if the curry becomes too thick.
Once the pork is tender, season the curry with sea salt and sugar, adjusting to taste.
Garnish with freshly chopped cilantro and serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 804 mg | 17% | |
*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.
