Pork Vindaloo

Name: Pork Vindaloo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Goan
Ingredients: 2 pound pork shoulder (boneless, cut into 1-inch cubes); 0.25 cup apple cider vinegar; 6 clove garlic (minced); 1 tablespoon fresh ginger (minced); 2 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 2 teaspoon salt; 2 tablespoon vegetable oil; 1 yellow onion (large, diced); 1 cup chicken broth; 2 cup basmati rice (uncooked); 3 cup water; 2 tablespoon lemon juice (juiced); 1 pound green cabbage (shredded)

Tangy and savory pork shoulder stewed with garlic, vinegar, and warm spices, paired with citrus rice and sautéed green cabbage.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 6
Cuisine: Goan
Difficulty: Easy
Cost: $2.60/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound pork shoulder (boneless, cut into 1-inch cubes)
0.25 cup apple cider vinegar
6 clove garlic (minced)
1 tablespoon fresh ginger (minced)
2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoon salt
2 tablespoon vegetable oil
1 yellow onion (large, diced)
1 cup chicken broth
2 cup basmati rice (uncooked)
3 cup water
2 tablespoon lemon juice (juiced)
1 pound green cabbage (shredded)

Instructions

In a bowl, combine apple cider vinegar, minced garlic, minced fresh ginger, paprika, ground cumin, ground cinnamon, and 1 teaspoon salt. Toss pork shoulder cubes in paste and marinate for 15 minutes.
Heat 1 tablespoon vegetable oil in a heavy pot over medium-high heat. Add diced yellow onion and cook for 5 minutes until browned.
Add marinated pork shoulder and cook for 6 to 8 minutes until browned on all sides.
Pour in chicken broth, cover pot, reduce heat to low, and simmer for 40 minutes until pork is tender.
While pork cooks, combine basmati rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat, and cook for 15 minutes. Fluff with a fork and stir in lemon juice.
In a skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat. Add shredded green cabbage and remaining 1/2 teaspoon salt; sauté for 5 minutes until crisp-tender.
Serve tangy pork vindaloo over lemon rice with sautéed cabbage on the side.

Notes

Vinegar acts as a natural meat tenderizer, keeping pork shoulder juicy through simmering.

Nutrition (per serving)

Calories: 579
Protein: 38.2 g
Carbohydrates: 56.6 g
Fat: 20.9 g
Fiber: 2.8 g
Sodium: 1034 mg
Saturated Fat: 6.7 g
Sugar: 4.4 g
Cholesterol: 88 mg