Easiest Way to Make Quick Spicy Pork Vindaloo
Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Steps to Make Ultimate Spicy Pork Vindaloo. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spicy Pork Vindaloo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Pork Vindaloo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Pork Vindaloo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can have Spicy Pork Vindaloo using 16 ingredients and 3 steps. Here is how you can achieve it.
Pork vindaloo is a traditional Goan-Portuguese dish which is flavored with garlic, vinegar and chilli – loads of it! It’s both spicy and tangy at the same time and is sure to leave your taste-buds tingling for more.
Ingredients and spices that need to be Make ready to make Spicy Pork Vindaloo:
- 1 kg pork tenderloin
- 2 tablespoons ginger and garlic paste
- 1 onion, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons red chilli flakes
- 2 teaspoons turmeric powder
- 2 teaspoons cumin powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons apple cider vinegar
- 2 teaspoons vegetable oil
- 2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon masala/curry powder
- 600 ml freshly boiled water
- to taste Salt
Instructions to make Spicy Pork Vindaloo
- Place coriander, cumin, ground black pepper, red chilli flakes, turmeric, ginger and garlic paste, oil and vinegar in a bowl and mix together to form a paste.
- Chop the pork loin into 3 cm cubes and fry in a pan with oil until golden. Add the paste to the meat and stir through until the meat is well coated with the spices.
- Add the onion, curry powder, tamarind and sugar to the pan and fry together for 10-15 minutes on medium heat until the meat has darkened. Add the boiling water, cloves, cinnamon and salt. Simmer with the lid closed for 30 minutes. Serve with rice, roti or naan bread.
While this is by no means the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The expectation is that will get your own creative juices flowing so that you could prepare wonderful lunches for the own family without having to complete too horribly much heavy cooking in the practice.
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