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Pork Vindaloo

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Ingredients

Adjust Servings:
3 lbs pork shoulder butt trimmed of fat and cut into 1 1/2 inch cubes
2 tablespoons all-purpose flour
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons turmeric
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground cloves
2 tablespoons vegetable oil
2 onions chopped
6 garlic cloves sliced
1/4 cup white vinegar
1 tablespoon fresh ginger minced

Nutritional information

728.5
Calories
396 g
Calories From Fat
44.1 g
Total Fat
14.7 g
Saturated Fat
229.1 mg
Cholesterol
478mg
Sodium
11.2 g
Carbs
1.3 g
Dietary Fiber
3 g
Sugars
67.8 g
Protein
409g
Serving Size (g)
6
Serving Size

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Pork Vindaloo

Features:
    Cuisine:

    This is absolutely delicious and goes well with basmati rice.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pork Vindaloo,This is absolutely delicious and goes well with basmati rice.,We loved this! It was easy to do and the aroma, while cooking, was wonderful. I don’t know how “authentic” it is, but it’s a winner in my book. Thanks for posting.


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    Steps

    1
    Done

    Mix Together the Flour, Cumin, Coriander, Turmeric, Cardamom, Cinnamon, Salt, Pepper and Cloves.

    2
    Done

    Place the Pork in a Large Bowl and Sprinkle With Half of the Spice Mixture, Tossing Well to Coat.

    3
    Done

    in a Large Heavy Saucepan, Heat Half of the Oil Over Medium-High Heat.

    4
    Done

    Brown the Pork in Batches and Add More Oil If Necessary.

    5
    Done

    Transfer to a Plate.

    6
    Done

    Add the Remaining Oil to the Pan and Reduce the Heat to Medium.

    7
    Done

    Add the Remaining Spice Mixture, Onions, Garlic, 2 Tablespoons of the Vinegar, the Ginger, Mustard and Red Pepper Flakes.

    8
    Done

    Cook, Stirring, Until the Onions Are Softened, About 6 Minutes.

    9
    Done

    Pour in the Chicken Stock and Remaining Vinegar.

    10
    Done

    Bring to a Boil, Stirring to Scrape Up Any Brown Bits.

    11
    Done

    Return the Pork and Any Accumulated Juices to the Pan and Add the Bay Leaves.

    12
    Done

    Reduce the Heat, Cover and Simmer, Stirring Occasionally, For 30 Minutes.

    13
    Done

    Uncover and Simmer Until the Pork Is Tender and the Sauce Is Thickened, About 15 Minutes.

    14
    Done

    Discard the Bay Leaves.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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