Easy Pork Vindaloo Recipe

Pork Vindaloo East Indian Pork Vindaloo Recipe

WebMay 19, 2019 · Marinate the pork – Add the ground masala to the chopped pork pieces making sure to massage it into the meat so it is all well coated. Let it marinate for 8 hours …

1. Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge.
2. Soak the chillies in hot water for 10 minutes - remove seeds
3. Apple the vindaloo masala to the pork pieces and let marinate for 8 hours in the fridge. Use an earthen pot, plastic or glass container. Do not use a metal container as the vinegar will react with the metal.
4. The next day, cook the pork vindaloo over medium heat until the pork renders some of the fat

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Pork Vindaloo (or any meat of your choice) GypsyPlate

WebApr 6, 2021 · Marinate pork with 3/4 of the vindaloo paste for few hours or overnight. Heat oil in a pan and sauté onions along, bay leaves and a little salt till the onions are golden …

Rating: 4.8/5(30)
1. First make the paste. Dry roast whole dried red chili peppers in a small skillet over medium high heat for 2-3 minutes. Let cool, cut into pieces and transfer to a blender. Dry roast the cumin seeds, coriander seeds, mustard seeds, cinnamon, cardamom, cloves, and peppercorns together for 3-4 minutes until they get fragrant and transfer them to the blender. Add in fresh red chili peppers, ginger, garlic, turmeric along with vinegar and blend it into smooth paste. If needed add a couple of Tbsp of water.
2. Cut the pork into 2 inch chunks.
3. Mix 3/4 of the vindaloo paste with the pork. Make sure it coats all over and marinade for 4-6 hours or overnight.
4. Heat oil in a dutch oven or heavy bottom pan on medium high heat. Add chopped onions, bay leaves and a little salt. Sauté till the onion is caramelized to a golden brown color.

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Rich and Tangy Pork Vindaloo MyIndianStove

WebMar 17, 2020 · Stir in the pork, sugar, and tamarind or lemon juice to the pan and bring to a simmer. Stovetop: Cover and cook the pork on a low simmer covered for an hour. …

Rating: 5/5(2)
1. Gather all your marinade ingredients.
2. Heat the ghee or oil in a wide, lidded pan over a medium-high flame, and sauté the mustard and cumin seeds until they sizzle; about 1 to 2 minutes. Add the onions and cook until soft and golden at the edges. Stir frequently, adding a splash of water if needed to keep the onions from sticking to the bottom of the pan. Lower the heat to medium if the onions are browning too quickly before softening up. Don’t hurry this phase because you are building flavor. This step can take anywhere from 10 to 16 minutes, or more if necessary.

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