Best 5 Pork Vindaloo Pressure Cooker Recipes

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Pork vindaloo is a spicy, tangy, and flavorful Goan dish that is sure to tantalize your taste buds. While it is traditionally made in a clay pot over an open fire, you can easily recreate this delicious dish in your own kitchen using a pressure cooker. With tender pork, a rich and aromatic sauce, and a perfect blend of spices, this pork vindaloo recipe will transport you to the vibrant streets of Goa. So, get ready to embark on a culinary adventure as we take you through the simple steps of making this delectable dish in your pressure cooker.

Here are our top 5 tried and tested recipes!

PORK OR LAMB VINDALOO



Pork or Lamb Vindaloo image

The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.

Provided by Madhur Jaffrey

Categories     Mustard     Pork     Lamb     Curry     Coconut     Cumin     Garlic     Hot Pepper     Wheat/Gluten-Free     Indiana

Yield Serves 3-4

Number Of Ingredients 11

1 1/2 tablespoons grainy mustard (preferably Pommery Moutarde de Meaux)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2-1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons vegetable oil
1 small onion (about 4 ounces), peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1 1/4 pounds boned shoulder of pork or lamb, cut into 1-inch cubes
2/3 cup canned coconut milk, well stirred

Steps:

  • Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
  • Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60 to 70 minutes in the frying pan.

GOAN PORK VINDALOO



Goan Pork Vindaloo image

The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.

Provided by Alina

Categories     World Cuisine Recipes     Asian     Indian

Time 9h55m

Yield 8

Number Of Ingredients 16

16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chile peppers, seeded and cut into strips
¼ cup white vinegar

Steps:

  • Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
  • Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  • Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g

PORK VINDALOO



Pork Vindaloo image

Working on my Indian cooking for the moment. Although very little pork is consumed in India, this dish is a specialty of Goan cooking, and vindaloo dishes always contain vinegar. Serve with rice.

Provided by Leeloo

Categories     World Cuisine Recipes     Asian     Indian

Time 9h40m

Yield 6

Number Of Ingredients 18

1 large onion, roughly chopped
1 (3 inch) piece fresh ginger, peeled and minced
3 cloves garlic, peeled and crushed
2 tablespoons mustard seeds
1 tablespoon cumin seeds
1 cinnamon stick
8 whole black peppercorns
4 whole cloves
½ cup vinegar, divided, or to taste
2 tablespoons water
1 pound lean pork, cut into cubes
3 tablespoons vegetable oil
8 fresh curry leaves
1 pound tomatoes, peeled and chopped
1 ½ teaspoons ground turmeric
salt to taste
4 cups pork stock, or as needed
3 sprigs cilantro

Steps:

  • Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
  • Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
  • Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
  • Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
  • Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
  • Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 10.8 g, Cholesterol 43.1 mg, Fat 11.5 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.3 g, Sodium 425.7 mg, Sugar 3.5 g

PORK VINDALOO - PRESSURE COOKER



Pork Vindaloo - Pressure Cooker image

A recipe based on Lorna Sass' excellent Tamed Pork Vindaloo with Spinach and Potatoes. I've made changes to make it lower calorie and lower protein. This can also be made in a crock pot, cooked on high for at least 8 hours.

Provided by Amy - Ellies Mommie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
1 tablespoon butter
1 onion, large
1 lb boneless pork, cut into 1-inch cubes
2 teaspoons whole cumin seeds
1/4 cup chicken stock
14 ounces light coconut milk
2 tablespoons coarse grain mustard
1/2 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon cayenne
20 ounces spinach, frozen chopped
2 lbs yukon gold potatoes, cut into 2-inch chunks

Steps:

  • Over medium heat, heat 1 tablespoon oil in pressure cooker.
  • Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.
  • Add water and stir well, making sure to scrape up all fond.
  • Add coconut milk and blend in mustard, salt, turmeric, and cayenne.
  • Add frozen blocks of spinach and set potatoes on top.
  • Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.
  • Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.

SLOW-COOKER GOAN PORK VINDALOO



Slow-Cooker Goan Pork Vindaloo image

In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d'alho, a sailors' preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.

Provided by Sarah DiGregorio

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large yellow or red onion, roughly chopped
10 garlic cloves, peeled
2 tablespoons finely chopped ginger (about a 2-inch length of peeled ginger)
1 tablespoon black or brown mustard seeds
5 whole cloves
1/2 teaspoon black peppercorns
Kosher salt
5 green cardamom pods or 1/4 teaspoon cardamom seeds
1/2 cup apple cider vinegar or coconut vinegar
1 (3-inch) cinnamon stick
2 packed tablespoons grated jaggery or light brown sugar, plus more to taste (see Tip)
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 tablespoon kashmiri chile powder (see Tip)
1/4 teaspoon ground cayenne, or to taste (optional)
3 pounds boneless, skinless pork shoulder, cut into 2- to 3-inch chunks
Cooked basmati rice, for serving

Steps:

  • Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
  • Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
  • Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.

Tips:

  • Use a pressure cooker to save time and energy. If you don't have a pressure cooker, you can also make this dish in a slow cooker or on the stovetop.
  • Make sure to use high-quality pork. This will make a big difference in the flavor of the dish.
  • Don't be afraid to adjust the amount of spices to your liking. If you like it spicy, add more chili peppers. If you prefer a milder dish, use less.
  • Serve pork vindaloo with rice, naan, or roti. You can also add a side of yogurt or chutney.

Conclusion:

Pork vindaloo is a delicious and flavorful dish that is sure to please everyone at your table. It is a great way to use up leftover pork, and it is also a good option for a weeknight meal. With a little planning, you can have this dish on the table in no time.

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