I recently had the pleasure of preparing a Keto version of Pork Vindaloo, a dish that was completely new to me. Prior to this, my experience with pork was limited to enjoying it in sausages. Fortunately, I have access to high-quality pork where I live, which motivated me to delve into this culinary adventure.
In my quest to create an authentic Vindaloo, I discovered that every family has their own unique recipe for this dish. However, there were certain key ingredients that appeared consistently across different variations.
While I can’t claim that my version is a classic rendition of Vindaloo, I made a sincere effort to replicate its ethnic essence. I’m delighted to report that it turned out to be incredibly delectable. The fact that my family loved it and has requested it again is a testament to its success. Moreover, I’m thrilled to share that this dish is perfectly suited for a Keto lifestyle.
| Preparation Time | 30 Minutes |
| Cook Time | 1 Hour and 25 Minutes |
| Servings | 8 people |
Ingredients
- 1.50 kg Pork cut in small one inch cubes with fat
- 4 medium chopped Onions
- 5 chopped cloves of Garlic
- 2 tbsp of White Vinegar for the marinade
- 2 tbsp Olive Oil
- 1/4th cup or 1 inch (2.54 cm) piece of Ginger chopped
- 15 dried Red Chilies or 1 tsp red chili powder (medium hot)
- 1 inch (2.54 centimeters) piece of Cinnamon
- 1 tsp Cumin seeds
- 6 whole cloves
- ½ tsp Whole Black peppercorns or 1 small tsp Black pepper powder
- 1/2 teaspoon ground turmeric
- 1 tablespoon white vinegar for the gravy
- 2 cups (0.47 liters) boiling water
- 2 to 3 Green Chillies cut in strips
- Salt to taste
In England, vindaloo is a tongue-searing curry, but it wasn’t always that way.The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. The dish was tweaked to local conditions: There was no wine-vinegar in India, so Franciscan priests fermented their own from palm wine. Local ingredients like tamarind, black pepper, cinnamon, and cardamom were also incorporated — SAVEUR.
Making Keto Pork Vindaloo
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 the 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 — Priya Dogra.
Nutritional Facts
| Calories | 237 |
| Fat | 15 grams |
| Carbs | 6 grams |