Pork vindaloo

Pork vindaloo – a detailed recipe for cooking. Share with друзьями: Time: 1hour. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr diced 2.5 cm. pork
• 1 tbsp. peeled and diced peeled tomatoes (concassé tomatoes)
• 1/2 tbsp. curry paste (see recipe below)
• 1.5 tbsp. chopped onion
• 1 tbsp. l chopped garlic
• 4 tbsp. l vegetable oil
• Salt and ground black pepper
• 4 tbsp. finished white rice
• 2 tbsp. l chopped cilantro for decoration

Curry Seasoning:

• 2 tsp coriander seed
• 2 tsp cumin seeds
• 2 tsp mustard seed
• 2 tsp ground cloves
• 1 tsp turmeric
• Peeled and chopped piece of ginger 5 cm long.
• 1/3 Art. table vinegar

Recipes with similar ingredients: pork, tomatoes, ginger root, curry paste, onion, garlic, coriander, cumin, mustard seed, cloves, turmeric, rice, cilantro

Recipe preparation:

1. In a glass baking dish or inactive bowl mix the curry paste with the garlic and half the onion. Add the pork, mix thoroughly and leave to marinate on 30 min.
2. In a large skillet over low heat, heat oil and gently fry the remaining onions. Dry the pork, save the marinade. Increase the heat and fry the pork in pieces, stirring until they are browned on all sides. Cook 5 min., then add the tomatoes and the remaining marinade. Bring to boil, reduce heat and simmer for 5 minutes. Put on hot rice, sprinkle with cilantro.
3. In a spice mill or coffee grinder, grind the spices well and ginger. Transfer to a bowl and add vinegar to make homogeneous paste. To make curry butter, mix half pasta with 1 cup vegetable oil.