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Hot Pork and Garlic Stew is a popular dish in winter. This recipe cooked with vinegar and potatoes. Vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's traditional cultural history. Pork Vindaloo (1 serving) contains 11g total carbs, 7g net carbs, 13g fat, 36g protein, and 290 calories.
1 tsp of mustard seeds
1 tsp of cumin seeds
2 tsp of coriander seeds
4 whole cloves
4-7 dried Kashmiri chillies (depending on how hot you want to go)
1 tsp of black peppercorns
2 onions, roughly chopped
6 garlic cloves
3 cm piece of fresh ginger
3-4 tbsp of cider vinegar (I prefer 4)
1 tsp of turmeric powder
1 tsp of salt
Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves, chillies, peppercorns) to a fine powder.
Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a smooth paste.
Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
Add the sugar (and the chopped potatoes if you are using them) then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and soft.
Check while it is cooking and add a splash of water if and when required.
The final dish should be red and delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.