TRADITIONAL PORK VINDALOO
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings.
Number Of Ingredients 23
Steps:
- In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.
PORK VINDALOO
Steps:
- Put the oil in a large skillet or flameproof casserole with a lid and turn the heat to medium. A couple of minutes later, add all the ingredients except the pork, vinegar, and cilantro and cook, stirring, for a minute or two, until the fragrances are released.
- Add the pork and vinegar, stir, and bring to a boil. Adjust the heat so the mixture simmers gently, then cover and cook until the pork is tender, at least an hour. Stir from time to time; if the mixture dries out, add a little water. (You can prepare the dish to this point several hours in advance, cover, and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
- Taste, adjust the seasoning, garnish, and serve.
PORK VINDALOO
Cooking Indian food at home for the first time isn't easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.
Provided by Alex Witchel
Categories dinner, one pot, main course
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
- Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
- In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
- Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 37 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
SLOW-COOKER GOAN PORK VINDALOO
In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d'alho, a sailors' preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.
Provided by Sarah DiGregorio
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
- Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
- Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.
More about "pork in hot and spicy cayenne sauce vindaloo recipes"
PORK VINDALOO RECIPE | BON APPéTIT
Web Feb 7, 2023 Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces, and 8 oz. skin-on pork belly, cut into 1" pieces, in a medium bowl and pour marinade over; toss to coat. Let sit ...
From bonappetit.com
From bonappetit.com
See details
PORK VINDALOO CURRY - PEPPERSCALE
Web Jul 17, 2023 Tender cubes of pork are cooked in a richly spiced, tomatoey sauce that’s sharpened with tamarind and vinegar, mellowed by sugar, and fired with bird’s eye chilies. With its long pedigree, pork vindaloo is an …
From pepperscale.com
From pepperscale.com
See details
KATE HUDSON’S HOT & SMOKY VINDALOO | JAMIE OLIVER …
Web Ingredients 2 heaped teaspoons coriander seeds 1 teaspoon cumin seeds 1 heaped teaspoon black peppercorns 2 dried Kashmiri chillies 5 cm piece of ginger 6 cloves of garlic 1 teaspoon ground turmeric olive oil 1 …
From jamieoliver.com
From jamieoliver.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE (VINDALOO) RECIPE
Web Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, …
From recipenode.com
From recipenode.com
See details
20 BEST PORK TENDERLOIN RECIPES - WAYS TO COOK PORK TENDERLOIN
Web 2 days ago A homemade chimichurri sauce gives this smoky pork recipe a pop of freshness and color. It's a flavorful combination of fresh herbs, lemon, anchovy, and …
From thepioneerwoman.com
From thepioneerwoman.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE VINDALOO RECIPE - GROUP …
Web Ingredients pork in Hot and Spicy cayenne Sauce (Vindaloo) Makes 4 servings 1 1/2 pounds boneless pork shoulder or leg Marinade: 1 tablespoon coriander seeds 1 …
From grouprecipes.com
From grouprecipes.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE (VINDALOO) RECIPE
Web 1Â 1/2 lb boneless pork shoulder or possibly leg; 1 Tbsp. coriander seeds; 1 tsp cumin seeds; 2 tsp mustard seeds; 10 x dry red chile peppers; 1 tsp turmeric; 1/3 c. coconut or …
From cookeatshare.com
From cookeatshare.com
See details
PORK VINDALOO RECIPE - SERIOUS EATS
Web Dec 6, 2022 Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion paste (do not wash food processor bowl), remaining 4 peppercorns, remaining cinnamon stick, and remaining 3 …
From seriouseats.com
From seriouseats.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE (VINDALOO - RECIPEBRIDGE
Web Paprika, Cinnamon, Vinegar, Cloves, Garlic, Olive Oil, Water, Turmeric, Coconut, Sugar, Cumin, Boneless Pork Shoulder, Mustard Seeds, Red Wine, Coriander, Red Wine …
From recipebridge.com
From recipebridge.com
See details
SPICY PORK VINDALOO | PICTURE THE RECIPE
Web May 17, 2018 2 lbs Pork (rib meat or shoulder), cubed 6-8 Baby potatoes, halved 1/4 cup oil Salt to taste
From picturetherecipe.com
From picturetherecipe.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE (VINDALOO) - BIGOVEN
Web Pork in Hot And Spicy Cayenne Sauce (Vindaloo) recipe: Try this Pork in Hot And Spicy Cayenne Sauce (Vindaloo) recipe, or contribute your own.
From bigoven.com
From bigoven.com
See details
PORK IN HOT AND SPICE CAYENNE SAUCE (VINDALOO)
Web Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a …
From recipecircus.com
From recipecircus.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE - {VINDALOO}
Web Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork …
From cookingindex.com
From cookingindex.com
See details
INSTANT POT PORK VINDALOO RECIPE | MY HEART BEETS
Web Jan 18, 2023 Stir-fry for 8-10 minutes, or until the onions begin to brown. Add the pork, garlic and ginger. Stir for 3-4 minutes to brown the meat on all sides. Add the spices, give everything a good mix, then add the vinegar …
From myheartbeets.com
From myheartbeets.com
See details
VIVEK SINGH'S PORK VINDALHO | CURRY | THE GUARDIAN
Web Jan 25, 2021 pork shoulder 750g, cut into 2.5cm pieces vegetable or coconut oil 4 tbsp black mustard seeds 1 tsp red onions 500g, finely sliced tomatoes 5, ripe, chopped small …
From theguardian.com
From theguardian.com
See details
VINDALOO | RECIPETIN EATS
Web Jul 7, 2021 Vindaloo is loved for its fiery heat and intense sauce, which packs a generous combination of spices and is sharpened with a good whack of vinegar. It can be made with most proteins, including lamb, …
From recipetineats.com
From recipetineats.com
See details
PORK VINDALOO (OR ANY MEAT OF YOUR CHOICE) - GYPSYPLATE
Web 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 brown. Add onion mixture into crock pot. Stir in …
From gypsyplate.com
From gypsyplate.com
See details
PORK IN HOT AND SPICY CAYENNE SAUCE (VINDALOO) RECIPE | FOOD …
Web Get Pork in Hot and Spicy Cayenne Sauce (Vindaloo) Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
See details
PORK IN HOT AND SPICE CAYENNE SAUCE (VINDALOO) - THAT'S MY HOME
Web Aug 20, 2013 Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, …
From thatsmyhome.recipesfoodandcooking.com
From thatsmyhome.recipesfoodandcooking.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love