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Pork Vindaloo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)112.5565
Energy (kCal)1839.8426
Carbohydrates (g)23.0528
Total fats (g)144.3932
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the meat in the. weak vinegar solution. You will need at least 2-3 cups of solution ( 1 part vinegar and 3 parts water combined). | 2. Grind all spices in vinegar for the marinade. | 3. Marinate the meat in spice solution and salt. Leave overnight. | 4. Heat oil, add sliced onions, ginger and garlic and saute till onions are soft and translucent. | 5. Then add meat and marinade and cook on a slow fire in a tightly covered vessel till meat is tender. | 6. Serve hot with rice or roti. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 cut 1156.0026 0.0 109.4802 80.0135
    oil 5 tablespoons 560.64 0.0 0.1792 63.6672
    ginger 1 sliced 1.6 0.3554 0.0364 0.015
    garlic clove 8 sliced - - - -
    onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    salt - - - -
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    mustard 2 teaspoons 0.63 0.109 0.0667 0.0098
    turmeric powder 1 teaspoon - - - -
    red chilies 2 - - - -
    cardamom pod 4 - - - -
    garlic clove 10 - - - -
    ginger 2 inches 1.6 0.3554 0.0364 0.015
    cinnamon 2 inches - - - -
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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