Pork Vindaloo

Name: Pork Vindaloo
Prep time: 24 h
Cook time: 1 h 5 min
Total time: 25 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs pork shoulder, cubed; vindaloo paste: 8 Kashmiri chillies, 6 cloves garlic, 1 inch ginger, 2 tsp cumin, 1 tsp turmeric, ½ tsp cinnamon, ¼ cup malt vinegar; 2 onions, diced; 1 can crushed tomatoes; 2 tbsp oil; steamed basmati rice to serve

A fiery Goan pork curry, simmered with vinegar, chilli and warming spices until rich and deeply flavoured.

Total time

1505 min

Prep

1440 min

Cook

65 min

Difficulty

easy

Cuisine

American

comfort

Ingredients

2 lbspork shoulder, cubed

vindaloo paste: 8 Kashmiri chillies, 6 cloves garlic, 1 inch ginger, 2 tsp cumin, 1 tsp turmeric, ½ tsp cinnamon, ¼ cup malt vinegar

2onions, diced

1 cancrushed tomatoes

2 tbspoil

steamed basmati riceto serve

Instructions

Blend vindaloo paste; marinate pork overnight.

Brown pork in oil; sauté onion.

Add paste, tomatoes, and a little water; braise 1 hour.

Serve with basmati rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

112

Protein

3.4g

Fat

8.4g

Carbs

6.3g

Fiber

1.3g

Sodium

10mg

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