Friday, 22 June 2018

Pork Vindaloo (Slimming World friendly)




I make no claims to how authentic this recipe is but it's easy to make and very tasty. Vindaloo has the reputation of being very hot but you control how hot you make this depending on how hot your chili powder is.

You use a few different spices  for this recipe but they aren't expensive and can be bought in any big supermarkets. As usual I use frozen crushed garlic and ginger but you can use fresh or from a tube but some of the ones in a tube contain oil so check the syns. This recipe takes a little while to cook but I might experiment making it in the slow cooker or my pressure king pro.

Also if you don't have loads of time to marinate the pork just do it for half an hour it will still be ok but I often mix it up in the morning to cook when I get in from work.


Pork Vindaloo

700g lean diced pork
125ml vinegar
1 onion (chopped)
2 tsp ground cumin
2 tsp mustard seeds
4 cloves garlic (crushed)
2 tsp grated fresh ginger (or use a paste, see notes above)
2 tsp chili powder (mild or hot as you prefer)
1/2 tsp ground cloves
1 can chopped tomatoes
salt and pepper


Place the pork and onion in a large bowl and then in a small separate bowl make the marinade by mixing the vinegar, cumin, mustard seeds, ginger, garlic chili powder and ground cloves and mix well.

Pour the marinade over the pork and onions and mix ensuring the meat is fully coated. Cover and set aside in the fridge for a few hours or overnight.

When you are ready to cook take a large saucepan and put the marinated pork mixture in it, Add the can of tomatoes and rinse the can out and pour that water in too. Season with 2 tsp salt and 1/2 tsp pepper.  Bring to a boil then reduce the heat and simmer over a low heat for 30-40 minutes until the pork is cooked and the sauce has reduced and thickened. 

Serves 4 and is syn free

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