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Quick Pork Vindaloo Curry

Quick Pork Vindaloo Curry 4.000

Julia Ewan - The Washington Post

Dinner in Minutes May 21, 2008

An Indian vindaloo dish usually means you're in for a fiery time. But as curries go, this is a mild one, provided you use a mild paste or spice blend (look for "mild" on the label). The small amount of flour thickens the sauce just enough to help it coat the strips of pork, keeping them moist.

To make your own vindaloo curry paste, see the TIP.

Serve with rice stick noodles or a blanched, crisp green vegetable.


Servings: 4
Ingredients
  • 1 pound boneless pork loin rib chops
  • 2 tablespoons flour
  • 1 tablespoon mild vindaloo or indian yellow curry paste or masala blend
  • 1/4 teaspoon ground cinnamon
  • Pinch ground cardamom
  • Pinch ground cloves
  • 1 medium onion
  • 1/4 cup loosely packed cilantro leaves
  • 2 tablespoons vegetable oil
  • 3 tablespoons distilled white vinegar
  • 2 tablespoons tomato paste
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon salt, plus more to taste as needed
  • Freshly ground black pepper

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Directions

Trim any visible fat from the pork chops, then cut the meat vertically into 1/4-inch strips.

Combine the flour, vindaloo or curry paste or masala blend and the spices in a medium mixing bowl. Add the pork and toss to coat evenly. Let stand at room temperature for 15 minutes.

Meanwhile, finely chop the onion and cilantro. Heat 1 tablespoon of the oil in a large skillet over medium to medium-high heat until it shimmers. Add half of the seasoned pork and cook, turning once, for 2 to 3 minutes, until lightly browned but not cooked through. Use tongs to transfer to a separate plate and repeat with the remaining pork, adding oil as needed.

Reduce the heat to medium-low. Add any remaining oil to the skillet, then add the onion and cook, stirring, for about 2 minutes, until it has softened but is not translucent. Add the vinegar, which will serve to deglaze the skillet; use a wooden spoon or spatula to dislodge or scrape any browned bits stuck to the skillet. Add the tomato paste and cook, stirring, for 30 seconds, until fragrant. Then add the chicken broth and increase the heat to medium, mixing well to form a sauce. It should bubble at the edges as it cooks for 2 minutes.

Return the pork and any accumulated juices to the skillet. Cook for 2 minutes, stirring, until the meat is heated through but not overcooked. Remove from the heat and add the cilantro; taste and adjust the seasoning with salt and pepper. Divide among individual plates and serve hot.


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Recipe Source

Adapted from "Complete Curry Cookbook," by Byron Ayanoglu and Jennifer MacKenzie (Robert Rose, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 320


% Daily Values*

Total Fat: 21g 32%

Saturated Fat: 6g 30%

Cholesterol: 62mg 21%

Sodium: 438mg 18%

Total Carbohydrates: 9g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 22g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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