Pork Vindaloo Curry Style

Pork Vindaloo is a fiery and tangy curry, featuring tender pork marinated in a vibrant blend of spices and vinegar. This dish is perfect for a hearty supper packed with flavor and protein.

Ingredients

• Pork shoulder - 400 grams, cut into cubes
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Tomato paste - 2 tablespoons
• Red wine vinegar - 3 tablespoons
• Brown sugar - 1 teaspoon
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 tablespoon (adjust to taste)
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. In a bowl, marinate the pork cubes with red wine vinegar, brown sugar, garlic, ginger, salt, and half of the chili powder. Let it sit for at least 30 minutes.
2. Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and sauté until they start to splutter.
3. Add the chopped onions and cook until they are golden brown.
4. Stir in the tomato paste, coriander powder, turmeric powder, and the remaining chili powder. Cook for another 2-3 minutes until the spices are fragrant.
5. Add the marinated pork to the pan and cook until browned on all sides, about 5-7 minutes.
6. Pour in the coconut milk and bring the mixture to a simmer. Cover the pan and let it cook for 25-30 minutes, or until the pork is tender.
7. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
8. Serve hot with steamed rice or naan.

Nutrition

• Calories: 490
• Protein: 38 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 13 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

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

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