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Ingredientes
- 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 possibly red wine vinegar
- 1 Tbsp. chopped garlic
- 5 Tbsp. mustard oil or possibly extra virgin olive oil
- 1 x cinnamon stick - (3" long)
- 6 whl cloves
- 1 c. finely-minced onions
- 1 Tbsp. grated or possibly crushed fresh ginger
- 1 Tbsp. paprika
- 1 tsp Goan palm sugar
- Â Â (or possibly jaggery or possibly maple syrup)
- 1 c. water
- Â Â Coarse salt to taste
Direcciones
- 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 pwdr and transfer into a measuring c.. Add in turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and chill overnight.
- Heat the oil in a large heavy-bottomed pan over medium-high heat till warm. Add in the cinnamon, cloves, and onions, and ginger. Cook till the onions are very soft - don't let them brown - about 5 min.
- Remove pork from the refrigerator and drain, reserving the liquid. Add in pork to the onion mix and cook till the meat is lightly seared. Add in paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hrs or possibly till very tender. Serve vindaloo with plain or possibly coconut rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 243 | 66% |
| Total Fat 27.44g | 34% |
| Saturated Fat 5.79g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 89mg | 4% |
| Potassium 554mg | 16% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.64g | 2% |
| Protein 22.07g | 35% |
