Pork Vindaloo
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
624
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tsps Coriander
- 2 tsps Cumin
- 1 dried chili pepper
- 1 tsp black peppercorns
- 1 tsp black Mustard seed
- 1 Tbsp White vinegar
- ½ tsp salt
- 2 tsps sugar
- 1 onion
- 2 garlic cloves
- 20 grams ginger
- 1 kilogram Pork butt (boneless)
- 3 Tbsps clarified butter (or ghee)
- 500 milliliters Beef broth
- 2 generous pinches ground Cardamom
- ½ tsp cinnamon
Preparation steps
1.
In a food processor, combine the spices, vinegar, salt and sugar and pulse into a paste. Peel the onion, garlic and ginger and chop. Rinse the meat, pat dry and chop. Melt the butter in a saucepan and sear the meat until browned on all sides. Add the onion, garlic and ginger and cook until the onion softens. Stir in the spice paste then deglaze with the broth. Bring to a boil then reduce the heat and simmer for about 35 minutes, until the meat is tender. Add the cardamom and cinnamon and season with salt and pepper. Serve with basmati rice, if desired.
