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