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Pork Vindaloo with Raita

Cooking Light

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Outstanding

Vindaloo is considered the fieriest of all Indian cooking styles.

Yield: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)

Ingredients

  • Raita:
  • 1 1/2  cups  plain low-fat yogurt
  • 3/4  cup  chopped seeded peeled cucumber
  • 3/4  cup  chopped seeded tomato
  • 1/4  teaspoon  salt
  • 1  teaspoon  garam masala

  • Vindaloo:
  • 1 1/2  cups  thinly sliced sweet onion
  • 2  teaspoons  grated peeled fresh ginger
  • 1  teaspoon  dry mustard
  • 1  teaspoon  ground cumin
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  ground coriander
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground turmeric
  • 1/2  teaspoon  black pepper
  • 1/2  to 1 teaspoon ground red pepper
  • 1/4  teaspoon  ground cloves
  • 2  tablespoons  cider vinegar
  • 2  garlic cloves, minced
  • 1 1/2  pounds  boneless pork loin, cut into 3/4-inch cubes
  • Cooking spray
  • 1  cup  chopped seeded tomato
  • 4 1/2  cups  hot cooked basmati rice

Preparation

To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Nutritional Information

Calories:
378 (19% from fat)
Fat:
8g (sat 2.8g,mono 2.9g,poly 0.6g)
Protein:
30.2g
Carbohydrate:
44.1g
Fiber:
2.1g
Cholesterol:
70mg
Iron:
2.9mg
Sodium:
479mg
Calcium:
118mg
Mark Scarbrough, Cooking Light, MAY 2007