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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse pork cubes well and place directly in bowl. Do not pat meat dry. | 2. Add and mix all other above ingredients well together with pork, cover and keep in fridge overnight. | 3. Turn all the meat and remaining liquid into cooking pot on high heat. As soon as it comes to a boil lower heat, cover with fitting lid and simmer on slow fire for 1 hour in its own juices. | 4. Stir every 15 minutes to make sure bottom is not burning. At the end of 45 minutes, taste to ensure meat is tender. As soon as it is cooked turn off the stove and let vindaloo cool in pot. | 5. Keep overnight, heat and serve the next day with white rice and sliced onions sprinkled with salt. | 6. 8 whistles on high heat if you are cooking in a pressure cooker, turn off stove and let cool in closed cooker. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1			1705.536	0.0	63.0958	159.0775
garlic clove	12		chopped	-	-	-	-
ginger	2		chopped	3.2	0.7108	0.0728	0.03
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
turmeric powder	1	tablespoon		-	-	-	-
pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
red chili pepper flake	1	tablespoon	ground	-	-	-	-
black mustard seed	1 1/2	1/2	ground	-	-	-	-
cinnamon	1 1/2	1/2	ground	-	-	-	-
black cardamom pod	1 1/2	1/2	ground	-	-	-	-
clove	3/4	teaspoon	ground	4.3155	1.0321	0.094	0.2048
nutmeg	3/4	teaspoon	ground	8.6625	0.8133	0.0964	0.5991
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
salt				-	-	-	-
curry	2	sprigs		-	-	-	-

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