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 porcje
Cuisine: indian
Ingredients: 700 g pork shoulder cut into 2.5 cm cubes; 8 szt. dried red chili stems removed; 1 łyżeczka cumin seed; 0,5 łyżeczka black peppercorn; 4 szt. clove; 2 szt. cardamom pod; 2 szt. cinnamon stick 2 cm piece; 0,5 łyżeczka turmeric powder; 2 łyżka ginger chopped; 4 ząbek garlic chopped; 0,5 szklanka white vinegar; 2 łyżka vegetable oil; 1 szt. yellow onion finely chopped; 0,5 szklanka water; 1 łyżeczka salt; 1 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 7 godz. 30 min
Porcje: 4
Trudność: Średni
Na porcję: 516 kcal

Bezglutenowy

Przygotowanie stanowiska

Składniki

700 gpork shoulder, cut into 2.5 cm cubes
2 łyżkavegetable oil
1 szt.yellow onion, finely chopped
0,5 szklankawater
1 łyżeczkasalt
1 łyżeczkasugar

spice paste

8 szt.dried red chili, stems removed
1 łyżeczkacumin seed
0,5 łyżeczkablack peppercorn
4 szt.clove
2 szt.cardamom pod
2 szt.cinnamon stick, 2 cm piece
0,5 łyżeczkaturmeric powder
2 łyżkaginger, chopped
4 ząbekgarlic, chopped
0,5 szklankawhite vinegar

Sprzęt

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

Sposób przygotowania

Krok po kroku

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.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 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.
Około 2 min
Wskazówka kucharza: Use gloves to avoid chili irritation.
5
Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight.
Około 6 godz.
Wskazówka kucharza: 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.
Około 2 min
7
Add the finely chopped yellow onion and cook until softened and lightly golden, about 8-10 minutes.
Około 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.
Około 7 min
9
Pour in the water, stir in the salt and sugar, then bring the mixture to a gentle simmer.
Około 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.
Około 1 godz.
Wskazówka kucharza: Stir occasionally to prevent sticking and ensure even cooking.
11
Taste and adjust seasoning as needed.
Około 1 min
Wskazówka kucharza: You might want more salt, sugar, or a touch more vinegar for tang.
12
Serve hot with steamed rice or Indian bread.

Na porcję

Wartości odżywcze

53%Ocena

Kalorie: 516kcal
Białko: 31,1g
Węglowodany: 7,3g
Tłuszcz: 38,9g
Błonnik: 1,3g
Cukry: 2,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.