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    Pork Vindaloo

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on December 20, 2001

      I made this with 2 lbs chicken thighs instead of pork, and this is very probably the best vindaloo I've ever had! Made it for an office party, and it went over terrifically, even with people who aren't Indian-cuisine buffs like myself. Guaranteed to stay in my cookbook for good.

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    • on December 19, 2001

      This is absolutely delicious. The pork turned out extremely tender.

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    • on February 23, 2009

      So GOOD! Things omitted: cinnamon, serrano peppers, light cream. No cream because of our waists. No cinnamon or peppers because I didn't have any. I did saute the garlic with the onions as suggested by others. While simmering, the liquid seemed to disappear so I added more wine and vinegar. This had a wonderful taste with a spicy bite! After my last bite, my lips burned a little bit. Felt GREAT! Definately a keeper

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    • on October 28, 2005

      The meat was tender, but this recipe isn't one we will make again. We found it overly sweet (which suprises me with the vinegar and wine in there) and didn't think the flavours "came together" very well. I think garam masala usually has enough cinnamon in it, so omitted the extra teaspoon.

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    • on March 19, 2004

      My husband and I enjoyed this recipe and I will make it again. There was no instruction as to what to do to the garlic so I sauted it with the onions.

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    • on October 17, 2003

      This was quite delicious, but not as hot we have expected. As in my country we have some problems to get "interesting" vegies, I put two chillies instead of two serannos. I agree with Tomas (comment above) that there is no explanation what to do with garlic, so I chopped it and half of the amount put into marinade, another - together with chillies. And to "improve" the aesthetic image of the dish I added chopped sweet red paprika. We will definitely do this again.

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    • on December 16, 2002

      Sorry I didn't make any comments before. I tried this again and have upped my rating to 5 stars. The only thing I didn't like about this recipe is that it doesn't say what to do with the garlic. I chopped it and added it with the onions. I also used three jalapanos instead of two serannos (which I couldn't find). My whole family loved it and said it's definitely "a keeper". I served it with basmatti rice flavored with turmeric, garlic, bay leaf, cloves, cinamon and cardomom pods and string beans with mushrooms and Indian spices (both Madhur Jafrey recipes). We'll certainly do this again.

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    • on November 16, 2002

      Sorry, but we didn't like this at all. We couldn't even finish our plates and my boyfriend asked me never to cook it again. Don't really know what was wrong; but the flavour of the cidervinager was too strong. Also, the color is very unappetizing I had to put some turmeric in to make it at least look tasty.

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    Pork Vindaloo

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    Nutritional Facts for Pork Vindaloo

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 662.4
     
    Calories from Fat 315
    47%
    Total Fat 35.0 g
    53%
    Saturated Fat 10.7 g
    53%
    Cholesterol 204.8 mg
    68%
    Sodium 726.5 mg
    30%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.6 g
    22%
    Protein 68.9 g
    137%
    Detailed Nutrition Values About Nutrition Info

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