Slow Cooker Pork Vindalooo

Vindaloo is a curry dish from the western coastal area of India known as Goa.  It is famously quite hot, and often somewhat sour or tangy. The dish was first brought to Goa by the Portuguese, and in its original format was a dish of pork with wine and garlic. The dish evolved into the vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of spice. Potatoes were not usually common in vindaloo, but were added later as a means of stretching expensive meat (pork, lamb, or chicken) when the dish was served at celebrations.

I really did not eat Vindaloo dishes in my Mumbai neighbors’ homes. Meat dishes were a rarity, although many of my neighbors ate fish, and occasionally chicken. Rather, vindaloo was something to be eaten at one of the many Goan restaurants in Mumbai.

This pork vindaloo stretches a small amount of pork to make dinner for 4 when served with rice and perhaps vegetables.  Although many recipes I have looked at cook it more rapidly on the stovetop, it takes well to the slow cooker where the long cooking allows the meat to become tender and the spices to blend.  I did not make my vindaloo super hot, but use your discretion.  Add more chillies and you can have an incendiary dish worthy of a corner Goan restaurant in Mumbai.

Slow Cooker Pork Vindaloo

I large potato, peeled, and cut into large chunks
2 medium onions, halved lengthwise and thinly sliced lengthwise
1-2 green chillies, seeded and finely chopped
½ pound pork tenderloin, trimmed of all fat and cut into 1 inch cubes
½ cup malt vinegar (sometimes called fish and chips vinegar)
1½ teaspoons ground coriander
1 teaspoon ground cumin
1½ teaspoons chilli powder
¼ teaspoon ground tumeric
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1 teaspoon salt
1½ teaspoons paprika
I Tablespoon tomato paste
¼ teaspoon fenugreek powder
2 cups of water

Place potato pieces and onions in the bottom of the slow cooker.
Sprinkle with chillies.
Mix next 12 ingredients (malt vinegar through water) in a medium bowl. Add pork cubes and mix well. Pour pork mixture over potatoes and onions in the slow cooker.  Cook on low for 4-5 hours, or until pork is tender. Makes 4 servings at 2 grams of fat/serving.

Serve over rice. I served this with yogurt to cut the heat (a traditional Indian accompaniment) and with chopped mangoes.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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