Pressure Cooker Pork Vindaloo2022-04-10
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(3.5 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat2.2 g
Trans Fat0 g
Unsaturated Fat1.0 g
Pressure cooker pork vindaloo. This yummy and spicy Indian pork recipe has been cooked in a pressure cooker. Curry vindaloo is a complex sweet-and-tangy pork dish native to the West Coast of India. You may also like Potato and Celery Soup, another Delicious recipe cooked in an instant pot.
Welcome to our culinary journey as we delve into the world of flavors with a tantalizing dish – Pressure Cooker Pork Vindaloo.
Get ready to embark on a gastronomic adventure that will leave your taste buds craving for more. In this post, we’ll uncover the secrets behind this mouthwatering Indian delicacy and show you how to effortlessly recreate it in your own kitchen.
So, let’s dive right in and discover the irresistible flavors of Pressure Cooker Pork Vindaloo!
To truly appreciate the flavors of Pressure Cooker Pork Vindaloo, it’s important to understand its origins. Vindaloo is a dish that hails from the western coast of India, specifically Goa, a region known for its vibrant culinary traditions. The word ‘vindaloo’ is derived from the Portuguese words ‘vinho’ meaning wine and ‘alhos’ meaning garlic.
This unique blend of Indian and Portuguese influences gives vindaloo its distinct character. Originally, vindaloo was made with pork marinated in wine and garlic, but over time, the recipe evolved to include a variety of spices and ingredients. Today, vindaloo is renowned for its fiery and tangy flavors, making it a favorite among spice enthusiasts around the world.
Now that we understand the origins of Pressure Cooker Pork Vindaloo, it’s time to unlock the secrets behind its complex sweet-and-tangy flavors. Vindaloo is a dish that tantalizes the taste buds with its unique combination of spices and ingredients.
The key to achieving the perfect balance lies in the careful selection and blending of these elements. The fiery heat of red chilies, the aromatic notes of cumin and coriander, the tanginess of vinegar, and the subtle sweetness of jaggery or brown sugar all come together to create a symphony of flavors in every bite. It’s this harmonious interplay of tastes that sets vindaloo apart from other Indian curries.
Now that we’ve uncovered the secrets behind the complex sweet-and-tangy flavors of Pressure Cooker Pork Vindaloo, it’s time to dive into the cooking process and master this delicious dish. Don’t worry if you’re new to pressure cooking or Indian cuisine – we’ve got you covered! With a few simple steps, you’ll be able to create a mouthwatering vindaloo that will impress your family and friends.
We’ll guide you through the preparation of the marinade, the proper techniques for browning the pork, and the precise timing for pressure cooking. Along the way, we’ll share some tips and tricks to ensure your vindaloo turns out perfectly every time. So grab your apron and get ready to become a pro at making Pressure Cooker Pork Vindaloo!
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Pressure Cooker Pork Vindaloo
- 3 pounds (1.44 kg) boneless pork shoulder, cubed
- 1 teaspoon sea salt
- 1/4 cup (60 ml) olive oil
- 1 large white onion, peeled and finely chopped
- 4 cloves garlic, peeled and minced
- 1 piece fresh ginger, peeled and grated
- 2 tablespoons vindaloo seasoning or Madras curry
- 1 teaspoon hot paprika
- 1/2 teaspoon ground turmeric
- 3 tablespoons all-purpose flour
- 1/3 cup (80 ml) Champagne vinegar
- 1 (14 1/2–ounce) can diced tomatoes in juice, undrained
- 1 cup (250 ml) reduced-sodium chicken broth
Sprinkle cubed pork with a slat. Heat 2 tablespoons olive oil in a pressure cooker turned to the sauté mode. Working in batches, brown the meat in a single layer on all sides, for 5-7 minutes per batch. Using a slotted spoon, transfer browned pork to a plate.
Add chopped white onion and cook, stirring, until soft (for about 3 minutes). Stir in garlic, ginger, and spices. Cook, stirring, for a further 30 seconds. Sprinkle in all-purpose flour and stir to cook.
Return browned pork to the pressure cooker. Stir in vinegar, tomatoes with their juice, and chicken broth. Mix well, scraping any browned bits from the bottom of the pot. Bring to a boil.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 28 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Allow standing for 15 minutes. Skim any fat from the top of the sauce. Sprinkle with fresh chopped cilantro and serve.