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Keto Pork Vindaloo
A traditional pork vindaloo recipe
4.73
from
11
votes
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Main Dish
Cuisine
Indian
Servings
4
servings
Ingredients
1x
2x
3x
For Vindaloo Paste
8
Dried Kashmiri Red Chillies
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1
Cinnamon Stick
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8
Whole Black Peppercorns
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4
Cloves
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4
Cardomom Pods
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1/2
Tsp
Mustard Seeds
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1/2
Tsp
Cumin Seeds
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20
grams
Ginger
20
grams
garlic
2
tbsp
Coconut Oil
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2
tbsp
Coconut Vinegar or Wine Vinegar
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For Pork Vindaloo
1
Serving
HK's Vindaloo Paste
500
grams
boneless pork shoulder (cubed)
100
grams
Onion
100
grams
Tomato
10
grams
garlic
2
tbsp
Coconut Vinegar
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2
tbsp
Coconut Oil
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1/2
Tsp
Tumeric Powder
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Salt to Taste
Stevia to taste
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Instructions
For Vindaloo Paste
Toast the chillies and spices on a frying pan till aromatic
Blend the spices together with the chillies till a powder is formed
Add in the ginger, garlic, oil and vinegar and blend to a smooth paste.
Add water as needed
Use to make Vindaloo
For Pork Vindaloo
Season the pork with salt and marinate in the vindaloo paste overnight.
Heat the oil in the dutch over/large saucepan and fry the onions and garlic.
Once the onions start to brown add in the tomatoes and tumeric and cook.
Add in the pork and 1 cup of water and mix well.
Cover and cook for 60 minutes or till the pork is tender
Make sure you check the vindaloo every 10 minutes to ensure it's not sticking to the pan
Taste for seasoning and add in the salt, stevia and vinegar to balance the flavours.
Serve with cauliflower rice.
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