Slow or Pressure Cooker Pork Vindaloo
Recipe and Post Updated from my 2016 Post
What a weekend! I was not able to get a bunch of things on that never ending to do list, this weekend all was well and thus the perfect time for pork vindaloo.
Dinner is a multi purpose slow cooker pork vindaloo, that I have done before. Now since it’s creation, I have tested this recipe many times over. I can safely say that this updated version is worth preserving. It works on the stovetop, instant pot or a slow cooker. And honestly it you wish you can also vary the protein. Perfect for the cool weather we have been having.
I will confess that more often than not, I use the pressure cooker setting. I have however offered the slow cooking option for slow cooker fans. And of course, if appliances are not your thing there is always the stove top. It has taken be a few further iterations to get this to the version I can stand by. I will tell you, it is all about the spice base. You want a smooth and flavorful spice base. The rest of the dish follows.
This was FLL round one weekend, and both the kids came home as round one champions.
I could not see my daughter in action as we had to split up and Anshul was the coach for the girls team. Well, all said and done the boy’s team had better food.
Some awesome veggie burgers that I have to learn to replicate before the season is over.
Yes, the cute little fellow holding his own with the older kids, is my baby boy! The entire team experience has been so positive for him. We all make such a difference by mentoring, coaching and learning as a team.
The experience has been one of growing for me and my boy, I have watched him emerge from a terrified child making his way to team that consisted of five other children all much older than him, to a comfortable person who actually holds his own in team presentations. Over the season, I have learned and refined the art of the practical family meal further.
In today’s recipe I use the classic vindaloo seasoning, and developed a slow or pressure cooker version.
It gets better, I actually cook a curry and leave a large chunk which I then shred for tacos the next day. The curry finds favor with the father and the tacos work wonders with the kids. As for me, I am happy with both variations and happiest that I can get two meals on the table without much hands on effort. This recipe is a perfectly awesome fit for this burst of super chilly weather that we have been having.
Here is wishing everyone a great week ahead, may your days be delicious and your weeknight meals fulfilling and flavorful.
A wonderful slow cooker version of classic pork vindaloo, with an option for next day tacos.
Ingredients
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 3 to 4 cloves
- 1 large stick (about 3 inches) cinnamon
- 1/2 teaspoon black peppercorns
- 2 to 3 dried red chilies
- 1 teaspoon mild Kashmiri chili powder
- 1/4 cup cider vinegar
- 4 cloves of garlic
- 1 tablespoon chopped ginger
- 1/4 cup water
- 2 pounds pork tenderloin, cut into 2 inch pieces
- 2 teaspoons salt
- 4 tablespoons oil
- 1 bay leaf
- 2 medium sized onions, very finely chopped
- Chopped red onions and cilantro to garnish
Instructions
- Place the whole cumin seeds, whole coriander seeds, cloves, black peppercorns and dried red chilies in a spice grinder and grind until finely powdered. Mix in the Kashmiri chili powder.
- Place the vinegar, garlic, ginger and the spice blend and pulse a few times. Add in water gradually until a smooth paste is formed.
- In a large mixing bowl toss the pork with this spice paste and salt.
- Let the mixture marinate overnight if possible.
- Turn the instant pot on to sauté mode, add in the oil and the bay leaf. When the oil is hot add in the onion and sauté for about 5 to 7 minutes until the onions soften. Add in the pork and cook for 2 to 3 minutes.
- This can be slow cooked on high for 3 hours or cooked under high pressure allowing a natural release. Alternately cooked in a heavy bottomed pot for 40 minutes until the meat is tender
Notes
There is an optional 24 hours needed if marinating the pork.
Amanda
Hello, Is there something missing *here? It says 2 tablespoons but there is no ingredient. Looking forward to adding this to my menu this week!
2 pounds of cubed pork tenderloin (note: if like me you like to set aside some of the meat for tacos, cube half the meat and leave the rest as a chunk)
*2 tablespoons*
1/3 cup coconut milk
rinkub@aol.com
Thanks for pointing this out. The ingredient here is oil.
Amanda
Excellent, thank you!
Amanda
Hi, I have the pork marinating for tomorrow and I was wondering: Should this slow cook on high or low for the 4 hours?
Thank you!
rinkub@aol.com
Oh dear, this should have been cooked on high, I hope this turned out okay.