Main CourseDinner

Pork Vindaloo

Name: Pork Vindaloo
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 7 h 30 min
Yield: 4 porsjoner
Cuisine: indian
Ingredients: 700 g pork shoulder cut into 2.5 cm cubes; 8 stk. dried red chili stems removed; 1 ts cumin seed; 0,5 ts black peppercorn; 4 stk. clove; 2 stk. cardamom pod; 2 stk. cinnamon stick 2 cm piece; 0,5 ts turmeric powder; 2 ss ginger chopped; 4 fedd garlic chopped; 0,5 kopp white vinegar; 2 ss vegetable oil; 1 stk. yellow onion finely chopped; 0,5 kopp water; 1 ts salt; 1 ts sugar

This fiery and flavorful pork vindaloo features tender chunks of pork marinated in a rich, spiced vinegar mixture and slow-cooked to perfection. It's a classic Goan dish known for its tangy, spicy, and slightly sweet profile. Best served with rice or naan to soak up the delicious sauce.

En original oppskrift av Forkin

Total tid: 7 t 30 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 516 kcal

Glutenfri

Forberedelser

Ingredienser

700 gpork shoulder, cut into 2.5 cm cubes
2 ssvegetable oil
1 stk.yellow onion, finely chopped
0,5 koppwater
1 tssalt
1 tssugar

spice paste

8 stk.dried red chili, stems removed
1 tscumin seed
0,5 tsblack peppercorn
4 stk.clove
2 stk.cardamom pod
2 stk.cinnamon stick, 2 cm piece
0,5 tsturmeric powder
2 ssginger, chopped
4 feddgarlic, chopped
0,5 koppwhite vinegar

Utstyr

spice grinder · dry pan · blender · large bowl · heavy-bottomed pot · lid

Fremgangsmåte

Trinn for trinn

1
In a dry pan over medium heat, lightly toast the dried red chilies, cumin seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick for 2-3 minutes until fragrant.
Omtrent 3 min
Kokkens tips: Be careful not to burn the spices, as this will make them bitter.
2
Transfer the toasted spices to a spice grinder or mortar and pestle and grind them into a fine powder.
Omtrent 2 min
3
Add the ground spices to a blender along with the turmeric powder, chopped ginger, chopped garlic, and white vinegar. Blend until a smooth paste forms, adding a tablespoon of water if needed to help it blend.
Omtrent 5 min
4
Place the pork cubes in a large bowl, pour the prepared vindaloo paste over them, and mix well to ensure all pork is coated.
Omtrent 2 min
Kokkens tips: Use gloves to avoid chili irritation.
5
Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight.
Omtrent 6 t
Kokkens tips: Longer marination results in deeper flavor.
6
When ready to cook, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Omtrent 2 min
7
Add the finely chopped yellow onion and cook until softened and lightly golden, about 8-10 minutes.
Omtrent 10 min
8
Add the marinated pork and any remaining marinade to the pot. Sear the pork on all sides for about 5-7 minutes until lightly browned.
Omtrent 7 min
9
Pour in the water, stir in the salt and sugar, then bring the mixture to a gentle simmer.
Omtrent 3 min
10
Reduce the heat to low, cover the pot, and let it simmer for 50-60 minutes, or until the pork is very tender and easily pulls apart.
Omtrent 1 t
Kokkens tips: Stir occasionally to prevent sticking and ensure even cooking.
11
Taste and adjust seasoning as needed.
Omtrent 1 min
Kokkens tips: You might want more salt, sugar, or a touch more vinegar for tang.
12
Serve hot with steamed rice or Indian bread.

Per porsjon

Næringsinnhold

53%Poengsum

Kalorier: 516kcal
Protein: 31,1g
Karbohydrater: 7,3g
Fett: 38,9g
Fiber: 1,3g
Sukker: 2,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover pork vindaloo in an airtight container in the refrigerator.

Oppvarming

Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick, or in the microwave until heated through.