Pork Vindaloo

7 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield
6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)
September 2012
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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.

Cooking Light Slow Cooker Tonight

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Ratings & Reviews

gooch621's Review

Elafin
December 24, 2014
7 hours is too long...meat dried out. Flavor is okay.

steverdever's Review

gooch621
August 05, 2014
Decent starting point for a recipie for someone like me who doesn't know too much about Indian (it's not Vindaloo, but still good). I made this once, tweaking as I went. It worked out very well and I'm about to try it again with beef. After reading the other review that it was lacking something, I ended up rounding each spice up 30% (2.5 tbsp cumin, 2 tsp red pepper because I like spicier, 3 tsp garam masala); I used 8 garlic cloves and 2.5 cups of onion; 1/3 cup red wine is way too little IMO (it was just enough to coagulate the flour). I used about a full cup/cup and a half of red wine and reduced. Also used about a 1-1.5 cups of fresh cilantro and mixed into crock pot just before serving. Overall, with a bit of tweaking this makes a great crock pot dish you can come home to and enjoy over a quick bed of rice.

Elafin's Review

steverdever
September 27, 2013
N/A

JennATL's Review

fallingsnow
July 07, 2013
N/A

jsantiii's Review

budbendy
April 24, 2013
Okay for indian food, but definitely did not taste like vindaloo.

fallingsnow's Review

jsantiii
January 14, 2013
It wasn't terrible, but this recipe definitely needs something (and unfortunately, I wasn't able to figure out what it was.) I would not make this again.

budbendy's Review

JennATL
November 01, 2012
N/A