Goan Pork Vindaloo

Name: Goan Pork Vindaloo
Prep time: 9 h 55 min
Cook time: 9 h 55 min
Total time: 9 h 55 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 teaspoons whole black peppercorns; 907 grams boneless pork loin roast, trimmed and cut into 1-inch cubes; 16 dried Kashmiri chile peppers, stemmed and seeded; 1 stick (1 inch) piece cinnamon; 1 teaspoon cumin seeds; 2 inches fresh ginger root, minced; 10 cloves garlic, minced, or more to taste; 2 green chile peppers, seeded and cut into strips; 1 teaspoons ground turmeric; 4 onions, chopped; 8 servings salt to taste; 59 milliliters vegetable oil; 473 milliliters boiling water; 59 milliliters white vinegar

Goan Pork Vindaloo might be just the main course you are searching for. One portion of this dish contains around 28g of protein, 12g of fat, and a total of 281 calories. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of onions, salt, piece cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 9 hours and 55 minutes.

Instructions

Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth.

Ingredients you will need

Cinnamon Stick

Peppercorns

Turmeric

Chili Pepper

Coffee

Spices

Clove

Cumin

Equipment you will use

Mortar And Pestle

Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.

Ingredients you will need

Distilled White Vinegar

Salt

Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.

Ingredients you will need

Vinegar

Pork

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes.

Ingredients you will need

Vegetable Oil

Garlic

Ginger

Onion

Equipment you will use

Dutch Oven

Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes.

Ingredients you will need

Marinade

Pork

Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.

Ingredients you will need

Water

Pork

Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

Ingredients you will need

Green Chili Pepper

Vinegar

Salt

Equipment

Ingredients

Servings:

1teaspoons

whole black peppercorns 907grams

boneless pork loin roast, trimmed and cut into 1-inch cubes 16

dried Kashmiri chile peppers, stemmed and seeded 1stick

(1 inch) piece cinnamon 1teaspoon

cumin seeds 2inches

fresh ginger root, minced 10cloves

garlic, minced, or more to taste 2

green chile peppers, seeded and cut into strips 1teaspoons

ground turmeric 4

onions, chopped 8servings

salt to taste 59milliliters

vegetable oil 473milliliters

boiling water 59milliliters

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.