Pork Vindaloo. Keep the delicious vibes rolling with this flavorful and succulent pork tossed in classic vindaloo sauce. It’s brimming with the flavors of aromatic spices in every bite. Grab your spoon and dive right in!
Well, I must say, delicious curries are good for you in cooler months just because of its ability of warm you up from your soul. They are also highly nutritious and super healthy from all angles. In short, indulging in a flavorful curry is all about eating healthy and cutting the calories without compromising on deliciousness. Luckily, there are so many curry recipes on the blog to choose from – here’s another one to add to your menu.
Pork vindaloo. Succulent pork tossed in lip-smacking vindaloo sauce – a classic from the western region of India. Even though vindaloo curry is well-known for its high level of heat, you can always customize it by reducing the amount of red chilies used in the vindaloo paste.
Start with dicing the pork into large cubes and marinating them in vindaloo paste. Preparing homemade vindaloo paste is key here, it’s the secret to authentic taste and flavor.
While the diced pork is marinating, you can prepare the base of the curry. For this, you will need chopped onions, garlic, tomatoes, tomato paste (puree), few spices and vinegar. Don’t forget steamed rice and parathas to enjoy with your delicious curry.
Coming to the cooking process, saute onions and garlic in a little oil followed by frying the spices, tomatoes, tomato paste and vinegar until the mixture is fragrant. Finally, the marinated pork goes in with a touch of salt and sugar. Pour in enough water and let this simmer for about an hour or until the pork is succulent and tender. You will need to open the lid and give a stir occasionally to ensure even cooking and no burning. You can also add more water if needed.
To add the finishing touch, throw in some chopped coriander leaves if you like. And forget to try this recipe with your favorite protein.
Undoubtedly, this pork vindaloo is a comforting winter staple on our dinner table. Delicious!
More Vindaloo Recipes:
- Beef Vindaloo
- Chicken Vindaloo
More Pork Recipes:
- Indian Pork Curry
- Kerala Pork Fry (Pork Ularthiyathu)
- Spicy Pork Fry (Pork Ularthiyathu)
Succulent and tender pork tossed in classic vindaloo curry!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Ingredients
Vindaloo paste:
- Get the recipe here
Pork Vindaloo:
- 1 kg pork (shoulder or leg), cut into large cubes
- 1 tablespoon oil
- 2 cups chopped onions
- 3 small garlic cloves, chopped
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 teaspoon red chili powder
- 2 medium tomatoes, chopped
- 2 tablespoons tomato puree (Tomato paste)
- 2 tablespoons cider vinegar (see notes)
- 1/2 teaspoon white sugar
- 1 cup water
- Salt to taste
- Coriander (cilantro) leaves, chopped, to garnish
Instructions
Vindaloo Paste:
- Prepare vindaloo paste according to recipe instructions. Set aside. (Get the recipe here)
Pork vindaloo:
- Place pork in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.
- Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and cook, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add garlic, and fry, stirring, for one minute or until fragrant.
- Add ground turmeric, red chili powder, tomato paste (tomato purée), tomatoes and vinegar. Sauté, stirring, for 2-3 minutes or until the tomatoes are mushy.
- Add pork and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes. Pour in water. Stir to combine.
- Bring to the boil. Reduce heat to medium. Cook, covered, for about an hour or until pork is cooked through and sauce is thick. Add more water if needed while cooking.
- Garnish with chopped coriander (cilantro) leaves if you like.
- Marinate pork with vindaloo paste. Turn on instant pot. In sauté mode, heat oil, and fry onions until soft. Add garlic and sauté for 1 minute. Add ground turmeric, chili powder, tomatoes, tomato paste and vinegar. Sauté for 2-3 minutes or until tomatoes are mushy. Add pork, sugar and water. Season with salt. Stir to combine. Put the lid on instant pot.
- Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, remove the cooked pork from the sauce, turn on sauté mode, and simmer the sauce until it gets thick.
- After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low.
Make this in instant pot:
Make this in slow cooker:
Notes
- You can substitute cider vinegar with rice vinegar or white vinegar
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 697Total Fat 39gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 22gCholesterol 220mgSodium 317mgCarbohydrates 16gFiber 3gSugar 8gProtein 68g
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