🌟 [ 9 ]   How to Make Maneet Chauhans Pork Vindaloo | Maneets Eats [ @Food Network ]

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 [ 🔗 Click ‼️ ] Subscribe to Food Network [ 🔗 Click ‼️ ] 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, p .

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