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{{#seo:
|title=Pork vindaloo, Indian recipe
|titlemode=replace
|keywords=#porkvindaloo #cinnamon #chillies #onions #onion #mustard #unusualrecipes #ginger #blackpeppercorns #paprika #refrigerator
|hashtagrev=032020
|description=The spicy hot Indian dish that has it's origin in Portugal. It's a dish that will test your spice cabinet
}}

{{Template:AdvancePreparation}}

The spicy hot Indian dish that has it's origin in Portugal. It's a dish that will test your [[:Category:Spices|spice cabinet]].
{{recipesummary
|TotalCalories = 2613
|PortionCalories = 653
|DatePublished=31st January 2013
|Author=Chef
|Servings = Serves 4 to 6
|Difficulty = 3
|TotalTime = 13 hours 10 minutes
|PrepTime = 12 hours 10 minutes
|CookTime = 1 hour
|Image = [[Image:Pork vindaloo.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Lots of spices!!!''

5/5 

Delicious, but lots of different spices are needed for this.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| 2lbs pork leg or pork tenderloin fillet, [[Pork fillet|cut into ¾" thick medallions and flattened to 3cm under a large knife]]
| ½ teaspoon of [[salt]]
| ½ teaspoon freshly ground [[Black peppercorns|black pepper]]
| 2 whole cloves, ground
| ½ teaspoon [[Cinnamon|cinnamon powder]] or ¾" of rolled [[Cinnamon|cinnamon]] stick, ground
| 1 teaspoon [[turmeric]] powder
| ½ teaspoon [[mustard]] powder
| ½ teaspoon [[Chillies|chili powder]] (or to taste)
| 2 teaspoons [[paprika]] powder
| 1 teaspoon freshly ground [[Cumin|cumin seeds]]
| 2 teaspoons [[tomato puree]]
| 2 teaspoons [[sugar]]
| 1 teaspoon ground [[fenugreek seeds]]
| 1 tablespoon ground ginger
| 1 small bulb of [[Garlic|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 [[Chillies|whole dried chili]], crushed, or to taste
}}
<gallery widths=250px heights=250px perrow=5>
Image:Pork vindaloo marinade.jpg|thumb|right|300px|Pork vindaloo marinade
Image:Creamy pork vindaloo.jpg|thumb|right|300px|The creamy version
</gallery>
===Method===

{{RecipeMethod
| Make a paste with all of the spices, brandy and vinegar and rub well into the meat
| Marinade overnight in a [[refrigerator]]
| Gently [[fry]]the onions in a tablespoon of [[Clarification|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 [[Talk:Pork vindaloo|comments]]
===Serving suggestions===
* Serve with [[Plain rice| plain boiled rice]] and a [[Mint_and_onion_raita|mint and onion raita]]
===Chef's notes===
{{Template:ThinkPig}}
==See also==
* A selection of [[Vindaloo|vindaloo recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Main courses]]
[[Category:Chilli pepper recipes]]
[[Category:Garlic recipes]]
[[Category:Pork recipes]]
[[Category:Indian recipes]]
[[Category:Spicy recipes]]
[[Category:Cooking with wine]]
[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/porkvindaloo|#porkvindaloo]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/chillies|#chillies]] [[Special:Search/onions|#onions]] [[Special:Search/onion|#onion]] [[Special:Search/mustard|#mustard]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/ginger|#ginger]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/paprika|#paprika]] [[Special:Search/refrigerator|#refrigerator]]
</code>

Pork vindaloo - Revision history

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