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Pork Vindaloo

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlCurry Paste - see * Note
1 tablespoon 15mlMinced garlic
1 1/2 cups 93g / 3.3ozChopped onions
1 lb 454g / 16ozPork - cut into 1/2" cubes
4 tablespoons 60mlCanola or neutral vegetable oil
1 cup 62g / 2.2ozPeeled, seeded, diced tomatoes - (tomato concasse)
  Salt - to taste
  Freshly-ground black pepper - to taste
4 cups 640g / 22ozCooked white rice
2 tablespoons 30mlChopped cilantro - for garnish

Recipe Instructions

* Note: See the "Curry Paste" recipe which is included in this collection.

In a glass baking dish or nonreactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes. Heat oil in a large skillet over low heat and gently saute remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. Saute for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes. Serve over hot rice, garnished with cilantro.

This recipe yields 4 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) - Downloaded from their Web-Site -


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