Bavarian-style Pork Vindaloo

Ingredients

In this Bavarian adaptation of vindaloo, we incorporate traditional Bavarian spices such as mustard, caraway seeds, and paprika, which add a unique flavor profile to the dish. Additionally, we use vinegar and tamarind paste to give the dish its characteristic tanginess, while still maintaining the spicy kick of the original vindaloo. We alse have the original recipe for Vindaloo, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon mustard seeds 1 tablespoon mustard seeds
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 2 teaspoons paprika 2 teaspoons paprika
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) vinegar 1 cup (240ml) vinegar
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the mustard seeds and caraway seeds to the pot and cook for a minute until they start to pop.
3. 3.
   Add the pork pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the paprika, cumin, coriander, chili powder, turmeric, and salt. Add this spice mixture to the pot and stir well to coat the pork.
5. 5.
   Pour in the vinegar and tamarind paste, and stir to combine. Allow the mixture to simmer for a few minutes to let the flavors meld together.
6. 6.
   Add the beef or vegetable broth to the pot, cover, and simmer for about 1 hour or until the pork is tender and the flavors have developed.
7. 7.
   Serve the Bavarian-style Pork Vindaloo hot, garnished with fresh cilantro. It pairs well with steamed rice or crusty bread.

Treat your ingredients with care...

• Mustard seeds — Toast the mustard seeds in a dry pan over medium heat for a few minutes until they become fragrant. This will enhance their flavor before adding them to the dish.

Tips & Tricks

• For a milder version, reduce the amount of chili powder or use a milder variety of chili.
• Adjust the tanginess by adding more or less vinegar and tamarind paste according to your taste preferences.
• Marinating the pork in the spice mixture overnight will intensify the flavors.

Serving advice

Serve the Bavarian-style Pork Vindaloo with steamed rice or crusty bread to soak up the flavorful sauce. A side of pickles or sauerkraut complements the dish well.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a plate, allowing the rich sauce to surround the pork.