Pork Vindaloo

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 38.4g
  • Carbohydrate: 36.2g
  • Fiber: 2.7g
  • Cholesterol: 95mg
  • Iron: 3.1mg
  • Sodium: 279mg
  • Calcium: 43mg

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. 1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.
  2. 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. 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.
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