Pork Curry Vindaloo

Pork Curry Vindaloo is a spicy and tangy dish that originates from Goa, India, featuring tender chunks of pork marinated in a flavorful blend of spices and vinegar. This high-protein dish is perfect for those looking to enjoy a hearty meal with a kick.

Ingredients

• Pork shoulder - 300 grams, cubed
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, minced
• Green chili - 1, slit
• Tomato - 1 medium, chopped
• Vinegar - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Red chili powder - 2 teaspoons
• Salt - to taste
• Coconut oil - 2 tablespoons
• Water - 150 ml
• Fresh coriander - for garnish

Steps

1. In a bowl, marinate the pork cubes with vinegar, salt, turmeric, and red chili powder. Cover and set aside for at least 30 minutes.
2. Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Stir in minced garlic and ginger, and sauté for another 2 minutes until fragrant.
5. Add the marinated pork to the pan and cook on high heat for 5-7 minutes, stirring occasionally until browned.
6. Add chopped tomatoes and green chili, then reduce the heat to medium. Cook for 5-10 minutes until the tomatoes soften.
7. Sprinkle in coriander powder and combine well. Pour in water and bring to a boil.
8. Reduce the heat, cover the pan, and let it simmer for 20 minutes, stirring occasionally until the pork is tender.
9. Adjust salt and spice level if needed. Garnish with fresh coriander before serving.

Nutrition

• Calories: 450
• Protein: 38 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains spices like turmeric and ginger, known for their anti-inflammatory properties.

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