Spicy Indian Vindaloo with Pork

Name: Spicy Indian Vindaloo with Pork
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 pounds pork shoulder (cut into cubes); 2 tablespoons vegetable oil; 1 large onion (finely chopped); 1 cup tomato puree; 2 tablespoons white vinegar; 6 cloves garlic (crushed); 1 inch ginger (grated); 2 tablespoons red chili powder; 1 teaspoon turmeric powder; 1 tablespoon coriander seeds (toasted and ground); 1 teaspoon cumin seeds (toasted and ground); 1/2 teaspoon black pepper (ground); 1 teaspoon salt

StandardIndianDinnerSpicyComfort FoodTraditional

⏱️ 20m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A fiery and aromatic Indian dish featuring tender pork marinated in a tangy, spicy sauce, perfect for those who love bold flavors.

Macronutrients per serving

grams

Protein

29.0g 39%

Fat

25.0g 34%

Carbs

20.0g 27%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

10% DV

Good for vision and immune health

🔺 Magnesium

8% DV

Supports muscle and nerve function

🌾 Fiber

4 grams

Aids in digestion

Ingredients

Main Ingredients

1 1/2 pounds pork shoulder cut into cubes
2 tablespoons vegetable oil
1 large onion finely chopped
1 cup tomato puree

Vindaloo Marinade

2 tablespoons white vinegar
6 cloves garlic crushed
1 inch ginger grated
2 tablespoons red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander seeds toasted and ground
1 teaspoon cumin seeds toasted and ground
1/2 teaspoon black pepper ground
1 teaspoon salt

Instructions

1 In a large bowl, combine vinegar, garlic, ginger, chili powder, turmeric, coriander, cumin, black pepper, and salt to make the marinade.
2 Add the pork cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
3 Heat vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
4 Add the marinated pork to the pot and cook until the meat is browned on all sides.
5 Pour in the tomato puree and mix well. Cover the pot and reduce the heat to low, allowing the pork to simmer for 45-50 minutes or until tender.
6 Stir occasionally to prevent sticking and add a little water if the sauce becomes too thick.
7 Adjust seasoning as necessary. Serve hot with steamed rice or naan.