Indian · Dinner
Pork Curry with Vinegar and Chili (Low-Calorie)
Lean pork tenderloin simmered in a tangy vinegar-and-chili sauce built on onion, garlic, and ginger, finished with turmeric and black pepper for a sharp, warming Goan-style curry. Cooked with minimal oil and no coconut milk, it stays light while keeping the sour-hot character intact, served with cauliflower rice.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
336Calories
45.3gProtein
10.6gFat
14.2gCarbs
4.8gSugar
4.1gFiber
410mgSodium
135mgChol
2.9gSat Fat
1180mgPotassium
75mgCalcium
4.2mgIron
1.1mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Soak dried chilies in warm water 10 minutes until softened, then drain and blend with garlic, ginger, vinegar, turmeric, cumin, black pepper, and paprika into a smooth paste.
2
Marinate
Toss pork cubes with the chili-vinegar paste, cover, and chill 15 minutes.
3
Sauté
Heat olive oil in a medium saucepan over medium heat and sauté onion for 4 minutes until soft and lightly golden.
4
Simmer
Add marinated pork with paste to pan, pour in stock, and simmer uncovered over medium-low heat for 20 minutes until pork is fork-tender and sauce coats a spoon.
5
Plate
Spoon pork curry over cauliflower rice in a shallow bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 66 dried chilies
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 1/2 cup120ml apple cider vinegar
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp paprika
- 22 small onion
- 4 tsp4 tsp olive oil
- 1 cup240ml chicken-stock-low-sodium
- salt, to taste
- 5.2 oz150g cauliflower rice, for serving
