Pork Vindaloo
A mild pork vindaloo recipe that captures the essence of the traditional vindaloo dish while toning down the spiciness. The flavours are more balanced, with a milder heat level and a subtle tanginess. The dish retains its rich and aromatic qualities while being less overwhelming to those who prefer less spiciness.
Equipment
- 1 Dutch Oven
Ingredients
- 1 pound diced pork
- 1/2 tbsp turmeric
- 1 onion
- 1 cup tomato sauce
- 1/2 tbsp salt Adjust to your taste
- 2 tbsp cooking oil
For the vindaloo paste
- 2 tbsp coriander seeds
- 1/2 cinnamon stick
- 2 green cardamom seeds
- 5 cloves
- 8 peppercorn
- 4 garlic cloves
- 1 inch ginger
- 1 tsp powdered mustard
- 1 tsp cumin
- 2 tbsp paprika
- 2 tbsp tomato paste
- 1 tbsp vinegar
- 1 tbsp sugar
Instructions
Making the spices paste
- Use an old pan to dry roast coriander seeds, cinnamon sticks, cardamom pods, cloves, and black peppercorns over medium heat until fragrant. If you used cumin and mustard seeds, roast those as well. I didn’t have them on seeds. That’s why I used powder.
- Grind them into a fine powder using a spice grinder or mortar and pestle.
- Then add the garlic cloves, ginger, powdered mustard, cumin, tomato paste, paprika, vinegar, and sugar. Blend until you have a smooth paste.
- Marinate the pork you have previously cut into cubes. And let it sit in that paste for at least an hour for better results.
Cooking the pork vindaloo
- Heat olive oil in a Dutch oven over medium heat. If you are using a different pan, adjust the amount of water. Dutch ovens don’t let moisture escape so easily. Therefore, you don’t need too much of it.
- Add the diced onion and cook until it becomes translucent and lightly browned.
- Add the pork to the pan and stir well to coat the pork on the onions.
- stir in the salt, turmeric, and tomato sauce. Mix everything until well combined.
- Add a cup of water. Reduce the heat to low, cover the pan, and simmer for about 35 to 40 hours, or until the pork is tender and the flavours have melded together.
- If your sauce thickens too much, add water to maintain the desired consistency.
- Once cooked, taste and adjust the seasoning if necessary. Enjoy!!
Video
Notes
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 289 |
| % Daily Value* | |
| Total Fat 11.7g | 15% |
| Saturated Fat 2.5g | 13% |
| Cholesterol 83mg | 28% |
| Sodium 1270mg | 55% |
| Total Carbohydrate 14.9g | 5% |
| Dietary Fiber 4.1g | 14% |
| Total Sugars 8.2g | |
| Protein 32g | |
| Vitamin D 0mcg | 0% |
| Calcium 49mg | 4% |
| Iron 4mg | 23% |
| Potassium 943mg | 20% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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