Indian · Dinner
Pork Curry with Vinegar and Chili (Dairy-Free)
Pork shoulder chunks are seared then braised in a tangy vinegar-forward sauce built on ginger, garlic, and dried red chilies, finished with turmeric and mustard oil for a Goan-style edge. No dairy touches the pot. Served hot over steamed rice with fresh cilantro.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
34.8gFat
34.1gCarbs
3.6gSugar
4.9gFiber
1145mgSodium
161mgChol
11.9gSat Fat
890mgPotassium
75mgCalcium
4.8mgIron
0.9mcgVitamin B12
9.2mgVitamin C
gluten-free
protein-rich
dairy-free
Instructions
1
Prep
Soak the dried chilies in warm water 10 minutes, then drain and blitz with garlic, ginger, cumin, cinnamon, cloves, and vinegar into a coarse paste.
2
Sear
Heat mustard oil in a heavy pot over medium-high heat and sear pork chunks 4–5 minutes, turning occasionally, until browned on most sides.
3
Sauté
Add onion to the pot and sauté over medium heat 3–4 minutes until softened and translucent at the edges.
4
Bloom
Stir the chili paste and turmeric into the pot and cook over medium heat 2 minutes until fragrant and oil separates to the sides.
5
Braise
Add water and salt, cover, and braise over low heat 40–45 minutes, stirring occasionally, until pork is fork-tender and sauce coats the meat.
6
Plate
Spoon the pork and sauce over the cooked rice on a plate and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 88 dried chilies
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp apple-cider-vinegar
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp black-pepper
- 1/2 tsp1/2 tsp cinnamon-ground
- 4 cloves4 cloves whole
- 11 onion
- 2 tbsp2 tbsp mustard-oil
- 1 cup240ml water
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp cilantro
- 1 cup196g white-rice-cooked
