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Indian Pork Vindaloo with Raita
By Pig on a Spit - May 11, 2008 |
 
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A hot Indian dish of pork vindaloo which is considered one of the fieriest of all Indian type cooking recipes.
Raita or pachadi - An Asian and Indian condiment based on yogurt and mainly used as a type of sauce or dip.
Ingredients:
For the Vindaloo:
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Some cooking spray
1 cup chopped seeded tomato
4 1/2 cups hot cooked basmati rice
1 1/2 cups thinly sliced sweet onion
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
2 tablespoons cider vinegar
2 garlic cloves, minced.
For the Raita:
1 1/2 cups plain low-fat yogurt
1/4 teaspoon salt
1 teaspoon garam masala
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
Cooking the Indian Pork Vinaloo:
Raita:
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
Vindaloo:
Combine onion and rest of the ingredients in a large bowl and marinate in refrigerator half an hour.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add pork mixture and sauté for about 7 minutes or until lightly browned.
Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally.
Serve with raita and rice.
Makes 6 servings.
This page is from our Pork Recipes from India category.
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