East Indian Pork Vindaloo
This pork vindaloo is an authentic dish that must be made for an East-Indian wedding. It is spicy and bright red in color. This curry is made with high fat pork and lots of vinegar which means it has a longer shelf life perfect for three to four days to serve at every meal at that wedding.
Servings 8 servings
- 1 kg Pork
- 15 Red Kasmiri chilled (or smoked sweet paprika)
- 10 Garlic cloves
- 1 inch Fresh ginger
- 1 ½ tbsp Cumin seed jeera
- 1 tsp Turmeric
- ½ cup Vinegar
Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge.
Next day, wash and pat dry.
Prepare masala / ground paste
Soak the chillies in hot water for 10 minutes - remove seeds
In a blender or food processor - blend together the chilies, garlic, ginger, turmeric and cumin seed with vinegar. (do not use water)
Cook the meat
The next day, cook the pork vindaloo over medium heat until the pork renders some of the fat
Reduce heat to a low simmer and cook until cooked well.
Taste and adjust seasoning. If necessary add more vinegar (but not water).
Calories: 344kcal | Carbohydrates: 2g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 76mg | Potassium: 401mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.1mg