Advertisement
Recipe: Pork Vindaloo
Similar Categories: Pork, Vindaloo
PORK VINDALOO
Note: This dish must be assembled the night before it is cooked
as it needs to be marinated overnight. Follow preparation
directions and refrigerate overnight. The next day, transfer
to stoneware and cook as directed.
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 tablespoon clarified butter or ghee
1 onion, finely chopped
8 cloves garlic, minced
1 tablespoon minced gingerroot
1 piece cinnamon stick, about 2 inches
6 whole cloves
1/2 teaspoon salt
2 teaspoons mustard seeds
1/4 teaspoon cayenne pepper
2 pounds stewing pork, cut into 1-inch cubes
4 bay leaves
1/2 cup red wine vinegar
In a skillet, over medium heat, cook cumin and coriander
seeds, stirring constantly, until they release their
aroma and just begin to turn golden. Remove pan from heat
and transfer seeds to a mortar or a cutting board. Using
a pestle or a rolling pin, crush seeds coarsely. Set aside.
In a skillet, heat butter or ghee over medium heat. Add onion,
garlic and gingerroot and cook for 1 minute. Add cumin and
coriander seeds, cinnamon, cloves, salt, mustard seeds and
cayenne and cook for 1 more minute. Remove from heat. Let cool.
Place pork in a mixing bowl. Add bay leaves and contents
of pan. Add vinegar and stir to combine. Cover and marinate
overnight in refrigerator. The next day, transfer to slow
cooker stoneware, cover and cook on Low for 8 to 10 hours
or on High for 4 to 5 hours, until pork is tender. Discard
bay leaves, cinnamon stick and whole cloves.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g,
Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Note: This dish must be assembled the night before it is cooked
as it needs to be marinated overnight. Follow preparation
directions and refrigerate overnight. The next day, transfer
to stoneware and cook as directed.
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 tablespoon clarified butter or ghee
1 onion, finely chopped
8 cloves garlic, minced
1 tablespoon minced gingerroot
1 piece cinnamon stick, about 2 inches
6 whole cloves
1/2 teaspoon salt
2 teaspoons mustard seeds
1/4 teaspoon cayenne pepper
2 pounds stewing pork, cut into 1-inch cubes
4 bay leaves
1/2 cup red wine vinegar
In a skillet, over medium heat, cook cumin and coriander
seeds, stirring constantly, until they release their
aroma and just begin to turn golden. Remove pan from heat
and transfer seeds to a mortar or a cutting board. Using
a pestle or a rolling pin, crush seeds coarsely. Set aside.
In a skillet, heat butter or ghee over medium heat. Add onion,
garlic and gingerroot and cook for 1 minute. Add cumin and
coriander seeds, cinnamon, cloves, salt, mustard seeds and
cayenne and cook for 1 more minute. Remove from heat. Let cool.
Place pork in a mixing bowl. Add bay leaves and contents
of pan. Add vinegar and stir to combine. Cover and marinate
overnight in refrigerator. The next day, transfer to slow
cooker stoneware, cover and cook on Low for 8 to 10 hours
or on High for 4 to 5 hours, until pork is tender. Discard
bay leaves, cinnamon stick and whole cloves.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g,
Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Pork, Vindaloo
| Acadian Blend Casserole | Taco Bell Chicken Quesadilla |