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Pork Vindaloo

1/2 c Curry Paste
1 tb Minced garlic
1 1/2 c Chopped onions
1 lb Pork; cut into 1/2" cubes
4 tb Canola or neutral vegetable oil
1 c Peeled; seeded, diced tomatoes, (tomato concasse)
Salt; to taste
Freshly-ground black pepper; to taste
4 c Cooked white rice
2 tb Chopped cilantro; for garnish

In a glass baking dish or nonreactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes. Heat oil in a large skillet over low heat and gently saute remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. Saute for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes. Serve over hot rice, garnished with cilantro. This recipe yields 4 servings.

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