Pork Vindaloo Va-Va-Voom

Servings 6 people


  • 1/3 cup cider vinegar
  • 1/2 tablespoon olive oil
  • 2 tablespoons grated fresh ginger
  • 6 cloves garlic minced
  • 1 medium jalapeno pepper de-seeded and diced
  • 2 teaspoons ground turmeric
  • 1 tablespoon garam masala
  • 2 teaspoons mustard seeds
  • 1 tablespoon cumin seeds
  • 1/8 teaspoon ground cardamom
  • 3 whole cloves
  • 1 1/2 pounds pork shoulder trimmed and cubed
  • 2 medium onions sliced
  • 2 cups chopped tomatoes
  • 1 cinnamon stick
  • 3 1/2 cups cooked Basmati rice
  • 1/4 cup chopped cilantro


  • In a blender or food processor, puree first 11 ingredients (vinegar through cloves). Place pork and onions in a slow cooker.
  • Add vinegar/spice mixture along with onions, tomatoes and cinnamon stick and stir to combine well.
  • Cover and cook on LOW for 6 to 8 hours. Serve over hot rice and garnish with chopped cilantro. Enjoy!!


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber, and avocado, tossed with red wine vinaigrette and topped with crumbled Feta cheese. VEGETARIAN: Use non-breaded faux chicken patties and prepare a meal on the stovetop, adjusting cooking time accordingly. KOSHER: Use a kosher beef roast instead of pork. GLUTEN FREE: Make sure vinegar and garam masala are gluten-free. NUTRITION: Per Serving: 693 Calories; 23g Fat; 34g Protein; 88g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 167mg Sodium. Exchanges: 5 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. Points: 18
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