Zutaten für Pork Vindaloo From Scratcheroo
- 4 cloves garlic, minced
- Onions
- 1 lb boneless pork shoulder, cut into 1-inch cubes
- Canola Oil
- Diced Tomato
- Salt And Pepper
- Cooked White Rice
- Cilantro
- Coriander Seeds
- Cumin Seeds
- Mustard Seeds
- Ground Cloves
- Turmeric
- 1 inch ginger, grated
- White Vinegar
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Zubereitung von Pork Vindaloo From Scratcheroo
- **Make the Curry Paste:** In a spice or coffee grinder, finely grind together 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon paprika, 1 teaspoon turmeric powder, 1 teaspoon cayenne pepper (adjust to your spice preference), 1 teaspoon mustard seeds, 1 teaspoon black peppercorns, and 1 inch ginger until a fine powder forms.
- **Create the Paste:** Transfer the ground spice mixture to a bowl. Stir in 2 tablespoons of white wine vinegar until a smooth paste is formed.
- **Marinate the Pork:** In a glass baking dish or non-reactive bowl, combine the curry paste with 4 cloves minced garlic and ½ medium onion (finely chopped). Add 1 lb boneless pork shoulder, cut into 1-inch cubes. Toss to coat thoroughly and marinate for at least 30 minutes (longer is better!).
- **Sauté Onions:** Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Gently sauté the remaining ½ medium onion (finely chopped) until softened, about 5 minutes.
- **Brown the Pork:** Drain the pork, reserving the marinade. Increase the heat to medium-high. Add the pork cubes in batches, ensuring not to overcrowd the pan. Brown on all sides, about 5-7 minutes per batch.
- **Simmer the Vindaloo:** Add the sautéed onions, 1 (14.5 ounce) can diced tomatoes, and the reserved marinade to the skillet with the browned pork. Bring to a boil, then reduce heat to low, cover, and simmer for 60-70 minutes, or until the pork is very tender.
- **Serve and Garnish:** Serve your delicious Pork Vindaloo hot over steamed basmati rice. Garnish with fresh cilantro or parsley.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
25g
Carbs
22g
