Pork Vindaloo with Steamed Rice

Pork Vindaloo with Steamed Rice

  • Daana Category
  • Slow and easy
Cuisine
Indian
The name says it all- deliciously spicy pork curry. Soul food!
Time 45 min
From The Paddock
Type Pork

Nutritional Values

ENERGY267 kJ
PROTEIN12.2 g
FAT11.1 g
SAT FAT2.3 g
CARB21.5 g
SUGAR5.5 g
SODIUM68 mg

What We Send

Marinated pork curry pieces
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Daana's Pantry Vindaloo Paste
Sliced Onion
Tomato Paste
Coriander
Basmati Rice

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 2 x Heavy bottom pot
  • Wooden Spoon / Spatula
  • 2 x Serving Bowls
  • 1 x Colander

Pre Preparation

1

Wash rice 2-3 times in cold water till water runs clear
 

2

Soak in cold water for 10 minutes
 

3

Wash and finely chop coriander for garnish
 

Cooking

Cooking Pork Vindaloo
1

Heat oil in a heavy bottom pot , Add chopped onions, sauté till golden brown approx. 7-8 minutes on medium heat
 

2

Add Vindaloo paste, stir constantly to prevent burning, add little water if necessary
 

3

Add the marinated pork, stir and mix well. Add 2 cups of water, check seasoning, cover and bring to a boil.
 

4

Reduce heat and cook on slow flame for 10-15 minutes.

5

Note: While the pork is cooking, start the Steamed Basmati Rice. 
 

6

When meat is half cooked add tomato puree, mix well and simmer till fully cooked and tender, and the gravy is of a thick consistency.
 

7

Remove into a serving bowl and garnish with coriander and onion rings (optional)
 

Cooking Basmati Rice
1

In a heavy bottom pot add 1.5 ltr of water, salt and a tsp of oil to heat
 

2

Drain the water from the rice and add to a pot of water, bring to a boil on medium heat for 10-15 minutes
 

3

Cook rice till Al-dente, remove from heat and drain into a colander 
 

4

Let it Drain completely, fluff with a fork and transfer to a serving bowl.
 

Pork Vindaloo with Steamed Rice

To Serve

Garnish Pork Vindaloo with coriander and onion rings (optional), serve hot with Steamed Basmati Rice

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