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Pork Vindaloo


  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 4 servings (305 g/serving) 1x

Description

This recipe can be made in the Instant Pot but we prefer the depth of flavor from the slow cooker.


Ingredients

Scale

Marinade

  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1/4 tsp cayenne pepper or Kashmiri Mirsch
  • 1 bay leaves
  • 1 tsp sugar
  • 2 tbs tomato paste
  • 2 Tbs red wine vinegar
  • 1 tbs black mustard seeds
  • 1 tbs olive oil

Meat

  • 1 1/2 pounds pork tenderloin or butt, cut into cubes
  • salt and black pepper to taste
  • 1 tbs olive oil or ghee
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 1/2 tbs flour
  • 1 cup broth
  • 3 Tbs cilantro (GARNISH)

Instructions

Marinade

  • Mix all the ingredients together
  • Season meat with 1/2 of the marinade.
  • Allow meat to marinate at least 1 hour or overnight.

Meat

  • Heat 1 tbs oil in a skillet over medium-high until shimmering.
  • Add the meat and brown on both sides.
  • Transfer the meat to the crock pot.
  • Brown the onions and garlic in the remaining oil 1/2 of the remaining marinade mixture, then add them to the crockpot
  • Add the remaining ingredients (including any remaining marinade to the crockpot and cook on low for 4--6 hours.
  • Top with cilantro when serving.

Notes

Source: Genius Kitchen

If using the Instant Pot, cook high pressure for 15 minutes, then Natural release

  • Prep Time: 75 minutes
  • Cook Time: 6 hrs

Nutrition

  • Serving Size: 304 g
  • Calories: 579
  • Fat: 38.14 g
  • Carbohydrates: 10.82 g
  • Protein: 45.94 g
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