Pork vindaloo
From Cookipedia
This recipe requires preparation in advance!
The spicy hot Indian dish that has it's origin in Portugal. It's a dish that will test your spice cabinet.
Pork vindaloo | |
---|---|
Servings: | Serves 4 to 6 |
Calories per serving: | 653 |
Ready in: | 13 hours 10 minutes |
Prep. time: | 12 hours 10 minutes |
Cook time: | 1 hour |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st January 2013 |
Best recipe reviewLots of spices!!! 5/5 Delicious, but lots of different spices are needed for this. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2lbs pork leg or pork tenderloin fillet, cut into ¾" thick medallions and flattened to 3cm under a large knife
- ½ teaspoon of salt
- ½ teaspoon freshly ground black pepper
- 2 whole cloves, ground
- ½ teaspoon cinnamon powder or ¾" of rolled cinnamon stick, ground
- 1 teaspoon turmeric powder
- ½ teaspoon mustard powder
- ½ teaspoon chili powder (or to taste)
- 2 teaspoons paprika powder
- 1 teaspoon freshly ground cumin seeds
- 2 teaspoons tomato puree
- 2 teaspoons sugar
- 1 teaspoon ground fenugreek seeds
- 1 tablespoon ground ginger
- 1 small bulb of garlic, peeled and crushed, or to taste
- 2 medium onions
- 2 tablespoons brandy (sherry will do)
- 2 tablespoons malt vinegar (leftover red wine works)
- 1 whole dried chili, crushed, or to taste
-
Pork vindaloo marinade
-
The creamy version
Method
- Make a paste with all of the spices, brandy and vinegar and rub well into the meat
- Marinade overnight in a refrigerator
- Gently frythe onions in a tablespoon of ghee until brown
- Fry the meat for a few minutes with the onion
- Lower the heat and cook gently for 35 to 40 minutes
Variations
See comments
Serving suggestions
- Serve with plain boiled rice and a mint and onion raita
Chef's notes
See also
- A selection of vindaloo recipes
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