Pork Vindaloo

Name: Pork Vindaloo
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 473 milliliters chicken stock; 2 Tbsps all-purpose flour; 1 Tbsp fresh ginger, minced; 6 garlic cloves, sliced; 1 Tbsp grainy mustard; 1 teaspoons ground cardamom; 0 teaspoons ground cinnamon; 1 pinch ground cloves; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 0 teaspoons ground black pepper; 2 onions, chopped; 1 kilograms pork shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes; 0 teaspoons red pepper flakes; 0 teaspoons salt; 2 teaspoons turmeric; 2 Tbsps vegetable oil; 59 milliliters white vinegar

Pork Vindaloo

Pork Vindaloo might be just the main course you are searching for. This recipe makes 6 servings with 407 calories, 46g of protein, and 19g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. This recipe is typical of Indian cuisine. Head to the store and pick up pork shoulder butt, vegetable oil, ground cloves, and a few other things to make it today. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.

Ingredients you will need

Coriander

Cardamom

Cinnamon

Turmeric

Clove

Pepper

Cumin

All Purpose Flour

Salt

Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.In a large heavy saucepan, heat half of the oil over medium-high heat.Brown the pork in batches and add more oil if necessary.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

Transfer to a plate.

Add the remaining oil to the pan and reduce the heat to medium.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.Cook, stirring, until the onions are softened, about 6 minutes.

Ingredients you will need

Red Pepper Flakes

Mustard

Vinegar

Garlic

Ginger

Onion

Pour in the chicken stock and remaining vinegar.Bring to a boil, stirring to scrape up any brown bits.Return the pork and any accumulated juices to the pan and add the bay leaves.Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.Discard the bay leaves.

Ingredients you will need

Chicken Stock

Bay Leaves

Vinegar

Sauce

Pork

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Bowl

Frying Pan

Ingredients

Servings:

bay leaves 473milliliters

chicken stock 2Tbsps

all-purpose flour 1Tbsp

fresh ginger, minced 6

garlic cloves, sliced 1Tbsp

grainy mustard 1teaspoons

ground cardamom 0teaspoons

ground cinnamon 1pinch

ground cloves 2teaspoons

ground coriander 2teaspoons

ground cumin 0teaspoons

ground black pepper 2

onions, chopped 1kilograms

pork shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes 0teaspoons

red pepper flakes 0teaspoons

salt 2teaspoons

turmeric 2Tbsps

vegetable oil 59milliliters

white vinegar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.