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    You are in: Home / Recipes / Pork Vindaloo Recipe
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    Pork Vindaloo

    Pork Vindaloo. Photo by ihvhope

    1/2 Photos of Pork Vindaloo

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Chandra M's Note:

    Indian dish of Portuguese origins. This is simple to prepare (comparatively). The recipe is from Soups & Stews by Cooks Illustrated. If followed exactly makes a mild-medium spiced vindaloo. To spice it up, add fresh chilies and more cayenne. I served with saffron infused rice and an inexpensive bottle of Cotes du Rhone.

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    Units: US | Metric


    1. 1
      Preheat oven to 300°F
    2. 2
      Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
    3. 3
      Season the meat with salt & pepper generously.
    4. 4
      Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
    5. 5
      Add half of the meat and brown on the side touching the pan, about 2 minutes.
    6. 6
      Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
    7. 7
      Transfer the browned meat to a bowl.
    8. 8
      Add 1 tbsp oil to the pan and swirl to coat.
    9. 9
      Repeat process with 2nd half of meat.
    10. 10
      Transfer to the bowl when complete.
    11. 11
      Add 1 tbsp oil to the pan, swirl to coat.
    12. 12
      Add the onions and 1/4 tsp salt.
    13. 13
      Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
    14. 14
      Stir in the garlic and cook about 1 minute until fragrant.
    15. 15
      Add the flour mixture and stir to coat.
    16. 16
      Continue to cook for about 2 more minutes, scraping the bottom of the pan.
    17. 17
      Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
    18. 18
      Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
    19. 19
      Bring to a simmer.
    20. 20
      Add the pork and all accumulated juices. Return to a simmer.
    21. 21
      Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
    22. 22
      Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
    23. 23
      Remove the bay leaves, stir in the cilantro, and serve.

    Ratings & Reviews:

    • on April 22, 2008


      This was wonderful! It was not only easy but the flavors were so nice! I know it's five stars when my husband says we have to prepare it for his mother when she visits. I ended up cooking it for about 45 minutes longer but my meat cubes were on the larger side. The meat was fall apart tender. I served it with Saffron Rice With Cashews and Raisins and enjoyed a glass of Rhone per your suggestion. We always like an excuse to drink French wine. Thank you for a recipe we'll be enjoying for years to come.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2008


      Delicious! I used 4 pounds of pork loin, cut into bite sizes pieces. I marinated the pork in the dry spices for 12 hours, it really helped flavor the meat. I doubled the spice mixture when it came time to actually cook the meat, and added several dashes of red pepper flakes and tumeric. Instead of browning the meat in two batches, I browned the meat in a very heavy roasting pan on top of the stove, using both burners at once. Easy Fantastic Dish. I served it with Coconut Basmati Rice, Naan and Kingfisher Beer.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2014


      Wow! This is really delicious, or as DH says, Damn Good! I added cinnamon, otherwise did exactly as stated. Out of this world!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pork Vindaloo

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 641.7
    Calories from Fat 395
    Total Fat 43.9 g
    Saturated Fat 13.5 g
    Cholesterol 161.0 mg
    Sodium 313.5 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 2.7 g
    Sugars 6.0 g
    Protein 43.6 g

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