Pork Vindaloo

Pork Vindaloo Recipe
Oxmoor House
Seasoned with ginger, garam masala, mustard seeds, and cumin, this fragrant Indian-spiced pork loin braises in a tomato-based sauce. The low-and-slow cooking method renders the pork melt-in-your-mouth tender.

Yield:

6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)

Recipe from

Nutritional Information

Calories 379
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 1.9 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 38.4 g
Carbohydrate 36.2 g
Fiber 2.7 g
Cholesterol 95 mg
Iron 3.1 mg
Sodium 279 mg
Calcium 43 mg

Ingredients

1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons garam masala
2 teaspoons mustard seeds
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 (2-pound) boneless pork loin roast, trimmed and cut into 1-inch pieces
2 cups chopped onion
6 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/3 cup dry red wine
2 1/2 cups coarsely chopped tomato (about 1 pound)
3 cups hot cooked basmati rice
2 tablespoons chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

3. Add onion and garlic to pan; reduce heat to medium, and sauté 5 minutes or until onion is crisp-tender. Stir in flour. Add wine, scraping pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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