Keto Pork Vindaloo was a first for me. I have never cooked pork in my life before, most of the time I have had it in sausages only. Luckily, where I live we get very good quality pork. When I did some research I realised that every family that makes this dish has their own unique recipe for it. But there were some ingredients which everybody was essentially using.
I won’t say that this my take on the classic Vindaloo. I have tried to attempt to make the Vindaloo in the most ethnic way possible, and happy to report that it turned out pretty delectable. My family loved it and the fact that they have told me to repeat it, is proof enough that it was a winner. And the most important part is that the dish is very Keto friendly. You can make it in a large quantity and easily store it in the fridge.
Keto Pork Vindaloo Making Procedure
1. Wash the pork thoroughly and pat it dry.
2. In the blender drop the red chilies, cinnamon, cloves, cumin, turmeric and the peppercorns. Grind to make a fine powder.
3. If you are having trouble grinding, then add the vinegar and make a fine paste.
4. Add salt according to your taste and apply this paste to the pork.
5. Cover bowl with a plastic wrap and keep it in the fridge for 12 to 24 hours. Remember to toss the meat at least once or twice in this period.
6. Next day heat the olive oil in a large pot or a pressure cooker. Fry the onions, the ginger and garlic till they turn golden brown. They should be ready in ten minutes.
7. Add the pork with the marinade and start cooking. Keep stirring the meat. You will see that soon the fat will start becoming firm and look like firm cubes, in less than ten minutes.
8. Now lower the heat and let the meat cook in its juices for at least 15 minutes.
9. Next add two cups of boiling water to the pork and close the pan or the cooker.
10. You can either let the pork cook for forty minutes in the pan, on low heat. I lowered the heat after 1 whistle and allowed it to cook for 60 minutes.
11. Once the steam is out check if the meat is tender and cook it uncovered for another ten to fifteen minutes. Stir in the green chilies and the 1/4th cup of vinegar.
12. The gravy will become thick by now, check for the salt before serving.
Tip: The meat is not over spicy. It has the right proportions of heat. Although, it looks extremely oily, since the pork releases its fat.