Pork Vindaloo

Name: Pork Vindaloo
Yield: 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)
Ingredients: 1 ½ tablespoons minced peeled fresh ginger; 2 teaspoons garam masala; 2 teaspoons mustard seeds; ½ teaspoon salt; 1 ½ teaspoons ground cumin; ½ 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 ⅛ ounces all-purpose flour (about 1/4 cup); ⅓ cup dry red wine; 2 ½ cups coarsely chopped tomato (about 1 pound); 3 cups hot cooked basmati rice; 2 tablespoons chopped fresh cilantro

7 Ratings
4 Reviews

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:

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

Nutrition Info

Directions

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

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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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

379 calories; fat 7.2g; saturated fat 1.9g; mono fat 2.5g; poly fat 0.7g; protein 38.4g; carbohydrates 36.2g; fiber 2.7g; cholesterol 95mg; iron 3.1mg; sodium 279mg; calcium 43mg.

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gooch621

12/24/2014

7 hours is too long...meat dried out. Flavor is okay.

steverdever

08/05/2014

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

09/27/2013

JennATL

07/07/2013

jsantiii

04/24/2013

Okay for indian food, but definitely did not taste like vindaloo.

fallingsnow

01/14/2013

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

11/01/2012

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Pork Vindaloo

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (4)

All Reviews for Pork Vindaloo

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Pork Vindaloo

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (4)

All Reviews for Pork Vindaloo