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Pork Vindaloo

  • Category: Main Dish, Pork
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 6
  • Preparation Time: 45 minutes

With the permission and approval of one of my dear friend, I am posting this recipe this week. This is an easy to prepare and delicious dish that can be made with or without meat and still be just as exotic. Curry is a generic term for a spice mixture commonly used in Indian cuisine that can contain any number of combinations of spices but usually has ginger, turmeric, chilies, black pepper, and cardamom depending on the region where it is made. The curry I chose to use while probably not traditionally used in Vindaloo was readily available and produced the desired flavor results. Try this recipe and I’m sure you will be hooked at first bite.

Amount Measure Ingredients
1 lbs Pork, cut into 1″ cubes
1 small cauliflower broken into small florets
2   carrots sliced 1/8 inch thick
2 medium potatoes peeled and cut into 1″ cubes
1-½ cups yellow onion, chopped into large pieces
2 stalks celery sliced 1/8 inch thick
1 clove garlic crushed
2 tablespoon Curry Powder (I used MDH brand)
3 cups water
    Salt and black pepper to taste
    3 tbsp cornstarch mixed with 2tbsp soy sauce and 2 tbsp water

To prepare:

Heat a large heavy skillet or wok over high heat until shimmering (when the pan is visibly hot) add 2 tbsp vegetable or peanut oil and sauté until lightly browned, next add the garlic and onions and cook until onions are slightly translucent, add the carrots, potatoes, and celery and sauté briefly. Mix in the curry powder and salt and pepper to season, add water and simmer over medium heat approximately 30 minutes or until vegetables are tender. Add the cornstarch mixture and bring to a boil until thickened. Serve hot over rice and enjoy!