This won’t blow your head off unless you want it to
Hey folks I’m back and we’re picking up where we left off and that’s curry week. After last times delicious Kerala style prawn curry, I’m cooking up the legendary Pork Vindaloo. This is my first time making pork vindaloo and I’m also making the paste from scratch. When I made my vindaloo pork ribs I had used a store bought paste. So this time I get to make it completely Keto friendly and also it’s not going to be too spicy as I get to control how hot the final dish is. Serve this up with some delicious cauliflower rice and you have a perfect Keto meal.
Cooking the pork
For this recipe we’re going to use a fattier cut of pork and the shoulder is the perfect cut. It has the best meat to fat ratio, I find belly to have too much fat and too little meat and pork leg cooks too fast and dries out. You want to cook this low and slow for about 45-50 minutes for a kilo of pork. However you need to keep checking and stirring it around in the pot so it doens’t burn or stick. You want to really reduce that sauce down to a nice thick gravy. A handy tip is don’t over season it as when the sauce reduces down the salt flavour gets concentrated. So salt it minimally while cooking and once right at the end if you need it. Bon Appetite.
Nutrition Info For Vindaloo Paste (Per serving)
- Calories: 98
- Net Carbs: 4g
- Carbs: 4g
- Fat: 9g
- Protein: 1g
- Fiber: 0g
This recipe makes 3 serving. Get this recipe on myfitnesspal.
Nutrition Info For Pork Vindaloo (Per serving)
- Calories: 377
- Net Carbs: 4g
- Carbs: 5g
- Fat: 28g
- Protein: 27g
- Fiber: 1g
This recipe makes 4 serving. Get this recipe on myfitnesspal.