Pork Vindaloo

150 mins (prep 30, cooking 120)
20 ingredients
6-8 servings
Indian dish of Portuguese origins. This is simple to prepare (comparatively). The recipe is from Soups & Stews by Cooks Illustrated. If followed exactly makes a mild-medium spiced vindaloo. To spice it up, add fresh chilies and more cayenne. I served with saffron infused rice and an inexpensive bottle of Cotes du Rhone.

Categories:  main-dish , meat , pork , indian , <-4-hours , curries , time-to-make , asian ,
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Serving Size (91.41 g)
Servings 6
Amount per Serving
Calories 117.38 Calories from Fat 74.61
% Daily Value *
Total Fat 8.29g 76.53%
Saturated Fat 1.22g 36.57%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 21.08mg 5.27%
Total Carbohydrate 9.57g 19.15%
Dietary Fiber 1.76 g 42.14%
Sugars 1.23 g %
Protein 2.79g 33.49%
Vitamin A 1246.34IU% Vitamin C 1.35mg%
Calcium 18.29mg% Iron 1.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless, salt and black pepper, medium onions, ground cumin, ground cardamom, ground cloves, diced tomatoes, brown mustard seeds, cilantro leaves