Porkapalooza Indian Style

[jcam222]

I gotta admit, I have no experience with Indian food...but if it tastes as good as yours looks, that makes me wanna give it a try! That looks terrific!

Red

Thanks Red. If you like spicy fragrant food I think you’d like it.

Wow Jeff! That looks incredible and sounds like a lot of fun to make! Beautiful and flavor packed post!

No, unfortunately not. Tracy is allergic to chicken so that's off the table for me.

Robert

Thanks Jed, it is a pretty easy and fun cook. Now Robert you have me wondering if butter chicken would be ok with pork.

 

[bauchjw]

Thanks Red. If you like spicy fragrant food I think you’d like it.


Thanks Jed, it is a pretty easy and fun cook. Now Robert you have me wondering if butter chicken would be ok with pork.

I don’t see why you couldn’t substitute a tenderloin medallion? Sound tasty to me!

 

[jcam222]

I don’t see why you couldn’t substitute a tenderloin medallion? Sound tasty to me!

Yep agree and tenderloin would be a perfect choice, good call! I did find a post online where someone did it with pork.

 

[mcokevin]

Great looking cook. Indian is one of my favorites.

BTW… I’d love some day to add a Tandoor Oven to my cooker collection!

I’ve read some ways to do a makeshift tandoor oven with a clay pot on a smoker/grill. Looks a little janky but I might try someday.

 

[dls1]

Outstanding! Very nice job with the cook, and a great presentation, as well.

We love Indian food at our house, and prepare it several times a month. The last time I did Vindaloo was around 3 weeks ago and it was prepared in a manner similar to yours with one exception. I was in a ethnic meat market and they happened to have fresh goat meat available so I bought 3 lbs. for the Vindaloo, and it turned out great.

The pork belly bites look fantastic as well. I have a recipe for Vindaloo BBQ sauce that an Indian chef gave me quite some time ago that might go well with those.

Again, great job.

 

[jcam222]

Outstanding! Very nice job with the cook, and a great presentation, as well.

We love Indian food at our house, and prepare it several times a month. The last time I did Vindaloo was around 3 weeks ago and it was prepared in a manner similar to yours with one exception. I was in a ethnic meat market and they happened to have fresh goat meat available so I bought 3 lbs. for the Vindaloo, and it turned out great.

The pork belly bites look fantastic as well. I have a recipe for Vindaloo BBQ sauce that an Indian chef gave me quite some time ago that might go well with those.

Again, great job.

Appreciate the kind words. I have enjoyed goat curries quite a few times. I’m sure it would be excellent vindaloo. I’d be interested in that sauce if it’s something you’d share.

 

[xray]

Hey Jeff, the vindaloo looks great! I never had it but it’s something I wanted to make. My younger brother makes it all the time and he loves it.

 

[jcam222]

Great looking cook. Indian is one of my favorites.


I’ve read some ways to do a makeshift tandoor oven with a clay pot on a smoker/grill. Looks a little janky but I might try someday.

A Kamado with the grates taken out is a very good sub.

Hey Jeff, the vindaloo looks great! I never had it but it’s something I wanted to make. My younger brother makes it all the time and he loves it.

Thanks Joe! I love the flavors but make it rarely. Not sure why though. Need to do these flavors more often.

 

[Gonna Smoke]

Jeff, I have been away from here a lot lately, but that's no excuse for missing this. Fantastic food and fantastic pictures!! Now you've got me thinking...

 

[paulgeorge]

It’s been too long since I’ve had Indian food. I ate Indian often when I traveled weekly up to Brampton and Toronto ON. Around my rural area you either drive a couple hours or make your own lol. I often will do butter chicken when I get the Indian flavor urge but wanted something different. Went with pork vindaloo and some tandoori spiced pork belly bites. Getting the part started first was cubing up about 3 - 3 1/2 lbs of this pork butt. View attachment 658137View attachment 658138Next for the pork belly. It will really add some richness to the vindaloo. View attachment 658139Cubed about 1 1/2 lbs in smaller pieces for the vindaloo. View attachment 658140Cut the rest in nice big cubes forcthe pork belly bites. View attachment 658141For the pork belly bites I hit them with a commercial tandoori masala dry spice blend and into the frig overnight. View attachment 658142For the vindaloo time to make the marinade paste. 5 T Kashmiri chili powder, 2 1/2 t ginger powder, 2 T Splenda, 2t cumin, 1/2t black pepper, 1t turmeric, 1t ground clove, 1/2 t cinnamon, 2t garlic powder and about 3 t salt. The Kashmiri chile is really key to the dish View attachment 658143Now the key component that makes vindaloo what it is…. Vinegar. 1 cup of white vinegar mixed with spices to form the marinade paste. Vindaloo has it roots in Portugal where they used spiced vinegar mixes to immerse meats for longer preservation. They brought it to India where it was made into this dish. View attachment 658144The meat mixed thoroughly with the marinade and into the refrigerator overnight. View attachment 658145Roll the clock forward to this morning. First up quartered and thinly sliced 2 onions. Sautéed in a bit of avocado oil until translucent. View attachment 658146Meat, onions and 5 cups of water added to the pot. Brought to a boil and rapid simmer for 1 1/2 - 2 hours until pork is tender. When it’s ready I do something most recipes don’t call for there is a tremendous amount of rendered fat and this is critical to the flavor of the dish I hate it continually pooling on the top though I remove the meat with a slotted spoon, add roughly 1 1/2 t Glucomannon which I premix in about 1/2 cup cold water I hit that with an immersion blender to fully emulsify / incorporate the fat then I add the meat back in It works flawlessly View attachment 658147It was super windy out and I had to keep an eye on the vindaloo so did the pork belly bites in the oven. They were baked about 2 1/2 hours at 275F and spritzed a couple times with one of my hot sauce browns for Simple Indian Recipes. I glazed them with a bbq sauce made of sugar free ketchup, multiple spices as well as garam masala and tandoori masala, espresso powder, cola and brown swerve. This was a cook to taste deal as the recipe I started with frankly sucked. Glazed them and baked 15 minutes to set the sauce. Served with cilantro chutney which is a pretty popular Indian condiment. I can share that if anyone wants. Basically a large bunch of cilantro stems and all along with lime juice, a pinch of sweet and salt. I will say this may be my favorite appetizer I’ve ever made. The sweet earthy sauce against the bright citrusy chutney and the rich pork is mind blowing. Here is the pork bite appetizer plated.View attachment 658151Here is some of the vindaloo. Nice and spicy with the vinegar tang. I’m tired now so cheating and will serve with some steamed frozen cauliflower rice. View attachment 658155Oh and here’s a shot of more of the pork belly bites. View attachment 658156Well that’s a wrap. Time to pass out a few to go containers. Thanks for looking!!

I enjoy a few dishes:

Chicken Kashmiri (a banana cream sauce)
Chicken Mango extra spicy
Chicken Biryani extra spicy (a parent actually made me this once)
Garlic nan
Coconut Soup

I'm lucky enough to live one block from two very good Indian places

 

[DRKsmoking]

WOW Jeff, I do not know how I missed this last year. Glad it was brought up. ....
( Just noticed the date and year, lol just remembered as I am typing, we were away for our anniversary for about 3 weeks last year )

Back to your meal, This is a fantastic show and tell. I would love to have tried a plate full of that.

I have been playing with Indian foods and spices lately, and I just love what you did here.
So many spices and flavours to play with

Like I said glad this was brought back up.

David

 

[jcam222]

WOW Jeff, I do not know how I missed this last year. Glad it was brought up. ....
( Just noticed the date and year, lol just remembered as I am typing, we were away for our anniversary for about 3 weeks last year )

Back to your meal, This is a fantastic show and tell. I would love to have tried a plate full of that.

I have been playing with Indian foods and spices lately, and I just love what you did here.
So many spices and flavours to play with

Like I said glad this was brought back up.

David

Thanks David! It was a memorable meal. The appetizer is in the conversation for my top favorite.I need to get this all on the agenda again along with some shawarma

 

[zwiller]

Missed this one as well. Looks great! Man that is some hardcore spicing.

Just ran some shawarma. I am running all sorts of what I call middle eastern stuff. Getting better each time. Flattened chicken thighs. My thinking as of late is to not even bother using the spices in the marinade and just add either when cooking or after. I am using ALOT and very little spice carries through compared to adding later. I am totally sold on a sour cream, minced garlic, minced ginger, salt marinade tho.

 

[jcam222]

Missed this one as well. Looks great! Man that is some hardcore spicing.

Just ran some shawarma. I am running all sorts of what I call middle eastern stuff. Getting better each time. Flattened chicken thighs. My thinking as of late is to not even bother using the spices in the marinade and just add either when cooking or after. I am using ALOT and very little spice carries through compared to adding later. I am totally sold on a sour cream, minced garlic, minced ginger, salt marinade tho.

View attachment 692024

Chicken shawarma may be my absolute favorite food. I did mine last time on the trompo king. Threaded the thighs all on wet so got a lot of flavor. I need to do some soon, my neighbors wife has asked a few dozen times lol https://www.smokingmeatforums.com/threads/smoked-chicken-shawarma.317190/

 

[BrianGSDTexoma]

I forgot about this Jeff. I got to make this happen. Guess time to go shopping on amazon for Kashmiri chili powder and tandoori masala!

 

[jcam222]

I forgot about this Jeff. I got to make this happen. Guess time to go shopping on amazon for Kashmiri chili powder and tandoori masala!

I love Indian food. Let me know if you make these and what you think

 

[nlife]

Big fan of Indian foods as well. My wife and I get a chuckle when we go to an Indian restaurant and tell the server to make it hot as they eat it. The see the chef and servers peaking around the corner watching us.

We haven't done a vindaloo in some time now. Chili Smothered Pork and Hot Tart Beef are the two vindaloo's my wife and I really enjoy. I prefer the Chili smothered, her favourite is Hot Tart.

Although an older post, we've tried using tenderloin in vindaloo, but you will have to adjust the cook times since original recipe's call for tougher cuts and long cook times. You can end up with some rather dry pork without adjusting for the cut.

 

[912smoker]

Don't know how I missed this Jeff and only tried Indian food once but man from the looks and description I could eat that weekly . Got it saved and now a must-have!

Keith

 

[BrianGSDTexoma]

Ordered spices today. Next time butts on sale will make this!

 

[BrianGSDTexoma]

add roughly 1 1/2 t Glucomannon which I premix in about 1/2 cup cold water I hit that with an immersion blender to fully emulsify / incorporate the fat then I add the meat back in It works flawlessly

Jeff I working on putting your recipe into Paprika Manager and wish would of seen this yesterday.. I was making the Big Man Keto Honey and when I followed his directions than when added to the pot it had some lumps I could not get out. I hit it with the Boat Motor Blender and guess its air bubbles I caused. Guess it wont hurt anything but your way would of been better!

• In a small bowl, add half the warm water and 1 tsp xanthan gum. Whisk very well, until the xanthan gum has mostly dissolved.