Indian · Dinner
Pork Curry with Vinegar and Chili (Keto)
Pork shoulder cubes braised in a Goan-style vinegar and chili sauce built on mustard oil, garlic, ginger and dried red chilies, finished with turmeric and coconut milk instead of starchy thickeners. Served over sautéed cauliflower rice with no added sugar or flour, keeping the dish genuinely low-carb.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.1gProtein
41.6gFat
15.8gCarbs
4.3gSugar
6.1gFiber
1085mgSodium
148mgChol
14.9gSat Fat
1180mgPotassium
95mgCalcium
4.6mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
keto
Instructions
1
Prep
Soak the dried chilies in warm water 10 minutes, then drain. Blend with garlic, ginger, vinegar, turmeric, cumin seeds, cloves, cinnamon and peppercorns into a coarse paste.
2
Marinate
Rub the paste over the pork cubes, cover and chill 20 minutes so the spices penetrate.
3
Sear
Heat mustard oil in a pot over medium-high heat and sear the pork 4–5 minutes, turning, until browned on two sides.
4
Braise
Add the sliced onion and cook 2 minutes, then pour in stock and bring to a simmer. Cover and braise over low heat 40 minutes until pork is fork-tender.
5
Finish
Stir in coconut milk and salt, simmer uncovered over medium-low heat 3–4 minutes until glossy. Warm olive oil in a skillet over medium heat, sauté cauliflower rice 3–4 minutes until tender.
6
Plate
Spoon cauliflower rice onto a plate, top with pork curry, garnish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 88 dried red chilies
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 4 tbsp4 tbsp apple cider vinegar
- 1 tsp1 tsp ground turmeric
- 2 tsp2 tsp cumin seeds
- 88 whole cloves
- 2-inch cinnamon stick
- 1 tsp1 tsp black peppercorns
- 2 tbsp2 tbsp mustard oil
- 11 onion
- 1/2 cup120ml chicken stock
- 4 tbsp60ml coconut milk
- 1 tsp1 tsp salt
- 7 oz200g cauliflower rice
- 2 tsp2 tsp olive oil
