Goan Pork Vindaloo youtu.be 9 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Peel and thinly slice the ginger using a spoon. 2. Add the sliced ginger to the blender. 3. Add six peeled garlic cloves to the blender. 4. Add three tablespoons of Kashmiri chili powder to the blender. 5. Add one tablespoon of paprika to the blender. 6. Add one tablespoon of ground cumin to the blender. 7. Add two teaspoons of table salt to the blender. 8. Add one teaspoon of black pepper to the blender. 9. Add half a teaspoon of ground cinnamon to the blender. 10. Add half a teaspoon of cardamom to the blender. 11. Add a quarter teaspoon of ground cloves to the blender. 12. Add a quarter teaspoon of ground nutmeg to the blender. 13. Add three quarters of a cup of water to the blender and blend into a smooth paste. 14. Finely chop an onion. 15. Heat one tablespoon of vegetable oil in a dutch oven over medium heat. 16. Cook the chopped onion for 7 to 9 minutes until softened and lightly browned. 17. Add the spice paste and the cubed pork to the dutch oven. 18. Put the dutch oven in a 325°F oven and cook for 40 minutes. 19. After 20 minutes, remove the lid from the dutch oven to let the sauce reduce. 20. Add one third of a cup of coconut vinegar. 21. Return the dutch oven to the oven and cook for another 40 to 50 minutes until the pork is tender. 22. Let the pork rest for 10 minutes. 23. Serve over a bed of basmati rice. 1. Peel and thinly slice the ginger using a spoon. 2. Add the sliced ginger to the blender. 3. Add six peeled garlic cloves to the blender. 4. Add three tablespoons of Kashmiri chili powder to the blender. 5. Add one tablespoon of paprika to the blender. 6. Add one tablespoon of ground cumin to the blender. 7. Add two teaspoons of table salt to the blender. 8. Add one teaspoon of black pepper to the blender. 9. Add half a teaspoon of ground cinnamon to the blender. 10. Add half a teaspoon of cardamom to the blender. 11. Add a quarter teaspoon of ground cloves to the blender. 12. Add a quarter teaspoon of ground nutmeg to the blender. 13. Add three quarters of a cup of water to the blender and blend into a smooth paste. 14. Finely chop an onion. 15. Heat one tablespoon of vegetable oil in a dutch oven over medium heat. 16. Cook the chopped onion for 7 to 9 minutes until softened and lightly browned. 17. Add the spice paste and the cubed pork to the dutch oven. 18. Put the dutch oven in a 325°F oven and cook for 40 minutes. 19. After 20 minutes, remove the lid from the dutch oven to let the sauce reduce. 20. Add one third of a cup of coconut vinegar. 21. Return the dutch oven to the oven and cook for another 40 to 50 minutes until the pork is tender. 22. Let the pork rest for 10 minutes. 23. Serve over a bed of basmati rice. Add Direction Ingredients 3.5 pounds pork butt from the shoulder 2 inches fresh ginger 6 garlic cloves 3 tablespoons Kashmiri chili powder 1 tablespoon paprika 1 tablespoon ground cumin 2 teaspoons table salt 1 teaspoon black pepper 0.5 teaspoon ground cinnamon 0.5 teaspoon cardamom 0.2 teaspoon ground cloves 0.2 teaspoon ground nutmeg 0.8 cup water 1 tablespoon vegetable oil 1.5 cups onion 0.3 cup coconut vinegar 1 bed basmati rice - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment blender knife dutch oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
