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India-Style Hot And Sour Pork Vindaloo
A delicious recipe prepared by
meandiet
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Nutrition Facts
| Serving Size | 1 cup | ||
|---|---|---|---|
| Number of Servings | 6 | ||
| Amount Per Serving | |||
| Calories | 497 | ||
| Calories from Fat | 360 | ||
| % Daily Value* | |||
| Total Fat | 29.3 g | 45 % | |
| Saturated Fat | 3.7 g | 19 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 7 g | ||
| Monounsaturated Fat | 14 g | ||
| Cholesterol | 75 mg | 24 % | |
| Sodium | 1240 mg | 51 % | |
| Potassium | 850 mg | 24 % | |
| Total Carbohydrate | 12 g | 4 % | |
| Dietary Fiber | 2 g | 9 % | |
| Sugars | 4 g | ||
| Other Carbs | 0 g | ||
| Protein | 28.4 g | 57 % | |
| Vitamin A | 3 % | ||
| Vitamin C | 66 % | ||
| Calcium | 5 % | ||
| Iron | 18 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 14 % | ||
| Vitamin K | 108 % | ||
| Thiamin | 4 % | ||
| Riboflavin | 3 % | ||
| Niacin | 2 % | ||
| Vitamin B6 | 12 % | ||
| Folic Acid | 0 % | ||
| Vitamin B12 | 0 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 1 % | ||
| Phosphorus | 4 % | ||
| Iodine | 0 % | ||
| Magnesium | 4 % | ||
| Zinc | 2 % | ||
| Selenium | 2 % | ||
| Copper | 0 % | ||
| Manganese | 25 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 2 servings of Spices, cumin seed (1 tsp, whole)
- 3 servings of Peppers, hot chili, red, raw (1 pepper)
- 6 servings of Black Peppercorn Grinder
- 1 serving of Spices, cardamom (1 tsp, ground)
- 3 servings of Spices, cinnamon, ground (1 tsp)
- 1.5 servings of Black Mustard Seeds
- 1 serving of Spices, fenugreek seed (1 tsp)
- 5 servings of White Wine Vinegar
- 6 servings of Iodized Salt
- 1 serving of brown sugar
- 10 servings of Vegetable oil, canola (1 tbsp)
- 2 servings of Onions, raw (1 large)
- 8 servings of Pork Tenderloin
- 1 serving of Ginger root, raw (1 tsp)
- 10 servings of Garlic, raw (1 clove)
- 3 servings of Ground Coriander
- 1 serving of Tumeric
Recipe Description
INGREDIENTS:
2 teaspoons whole cumin seeds
3 hot, dried red chillies
1 teaspoon black peppercorns
1 teaspoon cardamom seeds (You may take the seeds out of the pods if you can not buy them loose.)
1 (3-inch) stick of cinnamon
1 1/2 teaspoon black mustard seeds
1 teaspoon whole fenugreek seeds
5 tablespoons white wine vinegar
1 1/2 teaspoon salt
1 teaspoon brown sugar
10 tablespoons vegetable oil
2 medium onions, finely sliced
1 cup water
2 pounds pork, cut into 1-inch cubes
1 (1-inch) cube fresh ginger, chopped
1 Small whole head garlic, peeled & separated
1 tablespoon coriander seeds, ground
1 teaspoon turmeric
PREPARATION:
Grind
cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon, black
mustard seeds and fenugreek seeds in a coffee grinder or other spice
grinder. Put the ground spices in a bowl. Add the vinegar, salt and
sugar. Mix and set aside.
Heat the oil in a wide, heavy pot
over medium heat. Put in the onions. Fry, stirring frequently, until the
onions turn brown and crisp (do not burn). Remove the onions with a
slotted spoon and put them into the container of an electric blender or
food processor. (Turn the heat off.) Add 2 to 3 tablespoon of water to
the blender and puree the onions. Add this puree to the ground spices in
the bowl. (This is the vindaloo paste. It may be made ahead of time and
frozen.)
Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.
Put the ginger and garlic into the container of an electric blender or
food processor. Add 2 or 3 tablespoons of water and blend until you have
a smooth paste.
Heat the oil remaining in the pot once again
over medium-high heat. When hot, put in the pork cubes, a few at a time,
and brown them lightly on all sides. Remove each batch with a slotted
spoon and keep in a bowl. Do all the pork this way. Now put the
ginger-garlic paste into the same pot. Turn down the heat to medium.
Stir the paste for a few seconds. Add the coriander and turmeric. Stir
for another few seconds. Add the meat, any juices that may have
accumulated as well as the vindaloo paste and 1 cup water. Bring to a
boil. Cover and simmer gently for an hour or until pork is tender. Stir a
few times during this cooking period.
http://www.cdkitchen.com/recipes/recs/45/IndiaStyle_Hot_And_Sour_PorkVindaloo41000.shtml
Latest Eaters
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Sassicane ate this food Monday, January 2
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electrojosh ate this food Wednesday, December 28
-
meandiet ate this food Wednesday, June 8, 2011
-
meandiet ate this food Monday, June 6, 2011
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