RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3740
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| Recipe Name: |
Pork Vindaloo - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve over hot rice, garnished with cilantro. |
| Comments: |
You can use boneless, skinless chicken breasts instead of pork.
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Ingredients:
1 Each ginger root 2-inch, peeled and grated
0.33 Cup vinegar, white
0.25 Cup oil, canola or vegetable
1 to taste salt and pepper
4 Cups rice, white, cooked
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Directions:
In a spice or coffee mill grind spices and ginger until very-finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste.
In a glass baking dish or non-reactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes.
Heat oil in a large skillet over low heat and gently sauté remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. Sauté for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes. |
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| Nutrition per Serving: |
| Calories: |
378 |
Total Carbs: |
43.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
73.6 |
Fat: |
9.6 |
Protein: |
28.43 |
| Fiber: |
1.67 |
Sodium: |
66.54 |
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