Spicy Pork Vindaloo with Rice

Name: Spicy Pork Vindaloo with Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Pork shoulder; 10 pcs Kashmiri chilies; 5 pcs red chilies; 40 g garlic; 30 g ginger; 100 ml vinegar; 10 g cumin; 10 g coriander; 5 g turmeric; 5 g cinnamon; 2 g cloves; 5 g mustard seeds; 30 ml vegetable oil; 400 g potatoes; 300 g basmati rice

Fiery Goan-style pork vindaloo with a complex blend of chilies, vinegar, and spices. Served with fluffy basmati rice for soaking up the flavorful sauce.

Total: 1 h 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 620
Protein: 35 g
Fat: 28 g
Carbs: 56 g

Ingredients

for 4 servings

Pork shoulder800 g
Kashmiri chilies10 pcs
red chilies5 pcs
garlic40 g
ginger30 g
vinegar100 ml
cumin10 g
coriander10 g
turmeric5 g
cinnamon5 g
cloves2 g
mustard seeds5 g
vegetable oil30 ml
potatoes400 g
basmati rice300 g

Method

5 steps

Blend chilies, garlic, ginger, vinegar, and spices into a smooth paste.
Marinate pork cubes in the vindaloo paste for at least 30 minutes.
Heat oil in a heavy pot and sear the pork until browned on all sides.
Add potatoes and enough water to cover, then braise until the pork and potatoes are tender.
Cook basmati rice separately and serve the pork vindaloo over the rice.