Pork Vindaloo
Per serving
A recipe based on one found in a Penzeys Spices catalog. I purchased some salt free Vindaloo seasoning from Penzey’s to go with our new low-sodium diet and because I couldn’t find any Vindaloo seasoning at any local grocers. Note: add the optional cayenne pepper for a fiery hot Vindaloo as served in beach front restaurants in India.
Ingredients
6 serv.- tablespoons vindaloo seasoning↗2 -5
- tablespoons water↗2 -5
- tablespoons canola oil (e.g., do not use olive oil) or 2 tablespoons peanut oil, oil that can withstand heat (e.g., do not use olive oil)2
- lbs pork, cubes (can alternatively use lamb or duck)↗1 1⁄2
- large onion, minced↗1
- cup water↗1
- tablespoons vinegar↗6
- teaspoon salt↗1
- potatoes, cubed (about 4-6 cups)↗4
- tablespoons cayenne pepper (optional)↗2 -5
Step-by-step instructions
- 1
Matching the Vindaloo seasoning and water tablespoon for tablespoon, make the Vindaloo paste by mixing together the Vindaloo seasoning, cayenne pepper (if using) and 2-5 tablespoons water. Set aside.
- 2
In large fry pan, heat the 2 tablespoons oil and brown the meat, in batches if necessary. Remove the meat and brown the onion.
- 3
Return meat to fry pan with the onion and add the Vindaloo paste, 1 cup water, vinegar, and salt. Cook 30 minutes.
- 4
Add potatoes and cook until tender, about 45 minutes.
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