Quick Pork Vindaloo Recipe
In Cooking Outside the Box, Chef John features "the other white meat" in a delicious and unpretentious dish - Quick Pork Vindaloo
The dish can take as little as 10 minutes to prepare, though if you'd like to let it simmer longer you can. Pork should be cooked to an internal temp of 160 degrees. Be careful though not to overcook the meat, because then it will become tough.
Serve the dish over rice. Basmati is best for this dish, and will need to be prepared according to package directions.
A Few Tips on Preparation
After you cut your garlic, wipe the knife so it is not sticky when you are trying to cut other ingredients. And when preparing the ingredients, leave the onion for the last.
|Watch Chef John prepare Quick Pork Vindaloo|
1lb pork loin cubed
1/4 cup cilantro, roughly chopped
1 cup balsamic vinegar
3 cloves garlic, minced
1 onion, square cut
1/3 cup dried red chili crushed
2 tablespoons olive oil
Heat the pan on high heat, and then add the olive oil. Next, add the pork. When you put the pork in, put it in a few pieces at a time so you don't cool the pan down and the meat can continue to cook evenly.
Next add the garlic and then the onions. Stir the ingredients to mix together, add salt and pepper. Let the ingredients cook for a few minutes. Add the red chili. Next, add the cilantro, reserving small amount of cilantro for dressing at the end.
Add the balsamic vinegar and stir the pan. Let the meat cook until done, approximately 10 minutes.
Nutritional Information Per Serving
Nutritional information does not include rice.
Calories - 255
Fat - 18 g
Cholesterol - 55 mg
Total Carbohydrates - 6 g
Fiber - 0.7 g
Protein - 18 g