Pork Vindaloo Curry Recipe - Foodess.com (2024)

One DELICIOUS Pork Curry

• This recipe is well-balanced andmouth-wateringly tasty.
• You only need a couple ofsimplespicesthat you likely already have tucked away in your cupboard.
• You make up afair amountwith this recipe and save some forleftovers.
• As it rests and waits to be eaten, the flavorscontinue to permeate the meat and sauce. Leftovers are so good!

• Vegetable oil.Use a neutral-tasting oil for this recipe, like sunflower, avocado, or canola. Ghee is delicious to use in this recipe.
• Onions.I like to use white onions in my curries.
• White vinegar.This is what brings the brightness that I mentioned earlier to this dish.
• Grainy mustard.Works together with the vinegar to balance out the creaminess.
• Garlic cloves.A staple in most curries. Go easy on the heat when you’re cooking it into the dish at the start.
• Cayenne.The spicy element in this recipe. You can double or even triple the amount of chilli powder listed if you want to ramp up the heat.
• Ground Cumin.Don’t skip this aromatic spice; it brings so much flavor to the curry. You can use cumin seeds and bash them in a pestle and mortar. There are vindaloo curry powder mixes available but I like mixing my own.
• Turmeric.Gives a rich color and earthy taste to your sauce.
• Kosher salt.Season through the layers and taste as you go.
• Coconut milk.Untraditional but cools the whole recipe right down. Use the equivalent cups water if you don’t like coconut milk.
• Bone-in pork chops.Meat on the bone is best for curries where possible, as the bone adds a lot of flavor to the meat.
• Cilantro.Coriander leaves are a classic Indian curry garnish.

See Also
125+ Cultural Vegan Recipes You Need to Try  - Best of VeganDishoom’s Ruby Chicken Curry Recipe · i am a food blogRoasted Aloo Gobi Curry | Rebel RecipesOnion Bhaji Recipe | Easy Plain Flour Method | Hint Of Helen
1. Cook the onions in the oil over medium heat until they are golden. This should take around 20 minutes.
2. Whisktogether thevinegar, mustard, and salt in a bowl.
3. Add thegarlic to the onionsand cook for a minute, add in the vinegar mixture and cook for another minute. Pour in thecoconut milk.
4. Stir in the pork, cover with a lid, and simmer(not boil) on the stove top with 1 to 1 1/2 hours until the pork is tender. You can also add this to a pressure cooker and cook on high pressure for 30 minutes. Release the steam naturally.
5. Garnish with a sprinkle of fresh cilantro.

• Steamed basmati rice
• Rice pilaf
• Buttery naan bread
Soft homemade chapathi
• Potatoes
Chicken samosasas an appetizer
A side ofmasoor dal
• A salad of chopped tomatoes, onion, cilantro, and green chilis

• Weigh out the spices and set them aside in a little bowl.
• Get the onions cut up and ready to go.

• You canswap the porkout for lamb, mutton, beef, or chicken.
You can make aseafoodvariation of this with shrimp or fish.
• Try aveggie versionwith peppers or tofu for protein.
• Switch out thecoconut milkfor water if you prefer.
• You can usebone-out pork meatif you prefer.
• Garnish withThai basil or carrot saladinstead of coriander.
• Make a spicier version doubling up on the cayenne or adding in chillies.
• If you want to be a little more experimental, try adding some choppedfresh gingerinto the sauce.

• My mother-in-law says to always choosebone-in meats for curriesbecause the bone adds so much flavor. Plus, the meat nearest to it stays meltingly tender. The easiest bone-in pork to source around here is pork chops. I just snip most of the meat away from the bone with kitchen scissors and cut it into chunks, then toss the meaty bones right in the curry to simmer.
• Begentle with theonionsandgarlic, don’t burn them or the sauce will taste bitter.
• A teaspoon of cornstarch or a bit of flour mixed with a tablespoon of water can thicken a runny sauce.

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Last Updated on March 10, 2024 by Jennifer Pallian BSc, RD