I love most all types of food, ranging from good ol’ Southern classics to Tex Mex, Vietnamese, Indian, Thai, Irish, Italian, German, Czech…and the list goes on and on.
Lately, I’ve been on an Indian kick and have whipped up some traditional dishes that show up on most restaurant menus. I have to admit, Indian food is definitely different and takes some getting used to. Some folks just plain don’t like it…like my husband…and that’s OK. I love it, I do the cooking, so I get to make it sometimes!
Pork Vindaloo is a traditional dish from Goa on India’s western coast. It’s a spicy and tangy curry that is braised like a stew and the meat becomes very tender. Potatoes are not the most authentic addition to this dish, but they are added sometimes and I like it.
For a delicious Indian Feast, try some of my other dishes to add to your menu! Chicken Tikka Masala, Pork Vindaloo, Coconut Ginger Jasmine Rice, Saag Paneer, and Garlic Naan.
Pork Vindaloo
Serves: 4 servings
Ingredients
- Marinade:
- 1 Tablespoon red pepper flakes
- 1 Tablespoon fresh ginger, minced
- ⅓ cup apple cider vinegar
- 10 cloves garlic, minced
- 2 teaspoons Garam Masala Spice Blend (see below)
- Main Ingredients:
- 2 Tablespoons vegetable oil
- ¼ cup cilantro, chopped
- 3 onions, diced
- 2 Tablespoons reserved marinade
- 2 pounds pork chops, cut into cubes
- 1 cup chicken broth
- 1 teaspoon brown sugar
- 12 baby potatoes, quartered or thick slices
- 1 cup tomato sauce
- S&P, to taste
Instructions
- First, combine marinade ingredients in a medium bowl and whisk to combine. (this will be fairly thick) Place pork cubes in a large Ziploc bag and pour marinade over meat. Seal bag well and place on a plate or mixing bowl (in case of leakage) in the refrigerator for several hours or preferably overnight.
- When ready to cook, heat oil over medium heat in a large, heavy-bottomed saucepan or iron skillet. Add onions and fry, stirring often, to a light golden brown color. Add the pork and continue sautéing, stirring often, until meat is browned.
- Stir in 2 tablespoons reserved marinade, chicken broth, and tomato sauce. Bring to a boil, then reduce to a simmer and continue cooking for about 15 minutes, stirring occasionally.
- After 15 minutes, stir in uncooked potatoes and continue simmering an additional 15 minutes or until the meat is cooked through. (You may cover the saucepan with a tight fitting lid and place in a 350 degree oven for about 30 to 45 minutes at this point, if you prefer.)
- Season with salt and pepper, to taste and serve warm.
Quick Garam Masala Spice Blend:
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, use as needed, and store in a cool, dry place.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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