How to Make Maneet Chauhan's Pork Vindaloo | Maneet's Eats

One bite of Pork Vindaloo might change your life, like it did for Maneet ✨ The sweet and spicy dish takes influence from a garlicky Portuguese dish called carne de vinha d’alhos! #FoodNetwork #ManeetChauhan #ManeetsEats #PorkVindaloo A NEW episode of #ManeetsEats drops every Thursday on YouTube! Get the recipe ▶ https://foodtv.com/4eCTTw4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pork Vindaloo RECIPE COURTESY OF MANEET CHAUHAN Level: Intermediate Total: 5 hr 15 min (includes marinating time) Active: 45 min Yield: 6 to 8 servings Ingredients Pork Marinade: 2 pounds 1-inch pork cubes (shoulder or legs) 1/2 cup curry leaves (about 0.2 ounces) 2 tablespoons ginger-garlic paste (see Cook’s Note) 1 tablespoon cracked black peppercorns Kosher salt Fried Onions and Garlic: 1/4 cup ghee 1/2 cup garlic, sliced 5 yellow onions, sliced 1/4 teaspoon granulated sugar Kosher salt Vindaloo Masala: 6 whole Kashmiri red chiles 1 tablespoon coriander seeds 1 1/2 teaspoons cumin seeds 1 teaspoon black peppercorns 1 teaspoon green cardamom 1 teaspoon ground cinnamon 1 teaspoon mustard seeds 1 teaspoon fenugreek seeds Pork Vindaloo: 1/2 cup coconut vinegar or distilled white vinegar 2 tablespoons brown sugar 1 cup ghee 1 cup tomato puree 1/2 cup tamarind paste Steamed rice, for serving Directions For the pork marinade: Toss the pork with the curry leaves, ginger-garlic paste, pepper and salt in a bowl. Cover and marinate, refrigerated, for at least 4 hours and preferably overnight. For the fried onions and garlic: Melt the ghee in a large skillet over medium heat. Add the garlic, onions, granulated sugar and 2 teaspoons salt and cook, stirring occasionally, until the onions are soft and golden brown, about 30 minutes. Transfer the garlic and onion mixture to a blender. For the vindaloo masala: Dry-roast the chiles, coriander seeds, cumin seeds, peppercorns, green cardamom, cinnamon, mustard seeds and fenugreek in a large skillet over medium heat until the spices begin to pop, 1 to 2 minutes. Transfer to the blender with the garlic and onions. For the pork vindaloo: Add the vinegar and brown sugar to the blender with the spices, garlic and onion and blend to make a spice paste. Heat the ghee in a large Dutch oven over medium heat, add the marinated pork and sear until no longer pink, 3 to 4 minutes. Add the spice paste mixture and cook until slightly darker in color and simmering, 6 to 7 minutes. Add the tomato puree, tamarind paste and 4 cups water and mix. Cook on low heat until the pork is done, 40 to 45 minutes. Serve hot with freshly steamed rice. Cook’s Note If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms. Copyright 2024 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork How to Make Maneet Chauhan's Pork Vindaloo | Maneet's Eats | Food Network https://youtu.be/1akMU-M55kk