Pork Vindaloo

Dairy Free
Health score
19%
Pork Vindaloo
80 min.
6
314kcal

Suggestions


Are you ready to embark on a culinary adventure that will tantalize your taste buds? Look no further than this delightful Pork Vindaloo, a dish that perfectly marries bold flavors with tender, succulent meat. Originating from the coastal regions of India, this dairy-free recipe is a fantastic choice for those seeking a hearty meal that is both satisfying and packed with flavor.

In just 80 minutes, you can create a dish that serves six, making it perfect for family gatherings or dinner parties. The combination of spices, including ground cumin, coriander, and turmeric, creates a rich and aromatic sauce that envelops the pork shoulder, ensuring every bite is bursting with flavor. The addition of vinegar adds a tangy kick that balances the richness of the meat, while the heat from red pepper flakes gives it that signature vindaloo warmth.

Not only is this Pork Vindaloo a feast for the senses, but it also boasts a caloric breakdown that makes it a guilt-free indulgence. With 314 calories per serving, it’s a great option for lunch or dinner, whether you’re looking to impress guests or simply enjoy a comforting meal at home. So, roll up your sleeves and get ready to savor the incredible flavors of this traditional dish that is sure to become a favorite in your kitchen!

Ingredients

  •  bay leaves 
  • cups chicken stock see 
  • tablespoons flour all-purpose
  • tablespoon ginger fresh minced
  •  garlic clove sliced
  • tablespoon coarse mustard 
  • 0.8 teaspoon ground cardamom 
  • 0.3 teaspoon ground cinnamon 
  • pinch ground cloves 
  • 1.5 teaspoons ground coriander 
  • teaspoons ground cumin 
  • 0.3 teaspoon pepper black
  •  onion chopped
  • lbs boston butt pork shoulder trimmed of fat cut into 1-1/2-inch cubes
  • 0.3 teaspoon pepper red
  • 0.3 teaspoon salt 
  • 1.5 teaspoons turmeric 
  • tablespoons vegetable oil 
  • 0.3 cup vinegar white

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
  2. 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.
  3. Transfer to a plate.
  4. Add the remaining oil to the pan and reduce the heat to medium.
  5. 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.
  6. 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.

Nutrition Facts

Calories314kcal
Protein39.49%
Fat46.5%
Carbs14.01%

Properties

Glycemic Index
46.83
Glycemic Load
2.49
Inflammation Score
-10
Nutrition Score
20.15739127864%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.84mg
Kaempferol
0.25mg
Myricetin
0.06mg
Quercetin
7.5mg

Nutrients percent of daily need

Calories:313.57kcal
15.68%
Fat:15.86g
24.41%
Saturated Fat:4.43g
27.71%
Carbohydrates:10.76g
3.59%
Net Carbohydrates:9.31g
3.38%
Sugar:2.95g
3.28%
Cholesterol:95.09mg
31.7%
Sodium:349.3mg
15.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.32g
60.63%
Vitamin B1:1.31mg
87.03%
Selenium:45.15µg
64.51%
Vitamin B3:7.49mg
37.47%
Vitamin B6:0.72mg
36.2%
Phosphorus:330.15mg
33.01%
Vitamin B2:0.54mg
31.55%
Zinc:4.7mg
31.3%
Vitamin B12:1.16µg
19.37%
Potassium:669.94mg
19.14%
Manganese:0.33mg
16.53%
Iron:2.96mg
16.46%
Vitamin B5:1.22mg
12.23%
Copper:0.23mg
11.33%
Magnesium:45.06mg
11.26%
Vitamin K:9.12µg
8.68%
Vitamin C:5.34mg
6.48%
Folate:23.22µg
5.81%
Fiber:1.45g
5.79%
Calcium:51.95mg
5.2%
Vitamin E:0.49mg
3.28%
Source:Food.com