Pork Vindaloo with Raita

Vindaloo is considered the fieriest of all Indian cooking styles.

Yield: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 19%
  • Fat: 8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 30.2g
  • Carbohydrate: 44.1g
  • Fiber: 2.1g
  • Cholesterol: 70mg
  • Iron: 2.9mg
  • Sodium: 479mg
  • Calcium: 118mg

Ingredients

  • Raita:
  • 1 1/2 cups plain low-fat yogurt
  • 3/4 cup chopped seeded peeled cucumber
  • 3/4 cup chopped seeded tomato
  • 1/4 teaspoon salt
  • 1 teaspoon garam masala
  • Vindaloo:
  • 1 1/2 cups thinly sliced sweet onion
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon ground red pepper
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
  • Cooking spray
  • 1 cup chopped seeded tomato
  • 4 1/2 cups hot cooked basmati rice

Preparation

  1. To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
  2. To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
  3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.
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