Looking to add a little spice to your evening meal? I might have just the thing.
Here is a delicious pork vindaloo recipe that I modified slightly from bbc.co.uk that is incredibly flavourful but is not hot as other versions, since it leaves out the curry. This dish would also work well with chicken. ** I added my own comments, changes and recommendations in bold to showcase healthier choices.
Pork Vindaloo
** original recipe by bbc.co.uk
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 5 black peppercorns, left whole
- 2 green cardamom pods, seeds only
- 2 cloves
- 1cm/½in piece cinnamon
- 1cm/½in piece ginger, peeled and chopped
- 7 garlic cloves, peeled and left whole
- 3 fresh red chillies (leave these out entirely for a mild version or add only what your body can handle)
- 3 tbsp white wine vinegar (or apple cider vinegar)
- pinch salt
- 350g/12oz pork shoulder, flesh cut into 2.5cm/1in cubes (choose organically raised, non-GMO fed pork)
- 100g/3½oz pork belly, cut into 2.5cm/1in pieces (same as above)
- 65ml/2½fl oz vegetable oil (choose a healthy oil that can stand the heat, such as avocado oil or red palm olein oil)
- 1 small onion, finely chopped
- ¾ tsp mustard seeds
- handful cashew nuts (raw is always best)
To serve (optional)
The author of the recipe recommends eating the pork with basmati rice, wheat tortillas, chopped lettuce and sour cream. But as a healthier, low carb and gluten & dairy-free alternative, I would eat it wrapped in lettuce wraps or with a big salad on the side.
Preparation method
- Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder. If you don’t have a grinder, ground spices are fine. Just keep in mind that 1 tsp of whole spice can sometimes make up a little less than a tsp once it is ground (depending on the size and shape of the spice), so you might have to play with the amounts a little.
- In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste. (You can also use a mortar and pestle for this, after mincing the ginger and garlic).
- Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours.
- Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
- Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
- Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
- Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
- To serve, pour the mustard seeds and cashew nuts over the vindaloo and wrap in lettuce wraps or place along side a big salad that features some of your favourite veggies.
Enjoy!
**Click Here for a handy measurement converter if you’re struggling with the grams, ounces or mililiters.
Original Recipe from BBC.co.uk
Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.
Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.
The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.
