This recipe for paleo pork vindaloo veers away from the traditional in a few ways, but is still so flavorful and easy to make, especially with the help of my favorite kitchen multi-tasker, the Instant Pot. It comes from The Paleo AIP Instant Pot Cookbook, which is a joint effort of 37 top food bloggers who specialize in creating recipes specifically for people using paleo and the paleo autoimmune protocol (AIP) for healing autoimmune conditions like Crohn’s disease, rheumatoid arthritis, Hashimoto’s thyroiditis, and lupus, among others.
I’m proud to have contributed five recipes to this digital cookbook, including a brand new exclusive recipe for a venison beef stew that takes less than an hour to make, but has the depth of flavor and tenderness you’d expect from a slow cooked stew that you babysat all day long. Want to try it? You’ll need to get the cookbook for that… but I promise you won’t regret it!
At just $17.95, it is an investment that will pay you back many times over in the form of delicious and easy food, often made from the cheaper cuts of meat and in a fraction of the time you’d normally spend. There are 141 recipes, starting with broth and ending with dessert, and over half of them are exclusive to the book – meaning you won’t find them anywhere else!
To celebrate the launch of this incredible resource, I am personally giving away a $50 Amazon gift card. All you have to do to enter is purchase through one of the links on this page and then forward me your confirmation email before Monday, October 10. The randomly selected winner will be notified by email. Congratulations, Jessica! Please check your email to claim your prize!
Pork Vindaloo made for the autoimmune protocol
The traditional Goan dish of pork vindaloo is spicy and tangy, thanks to garlic, vinegar, and a heaping portion of chiles, which are nightshades and to be avoided during the elimination phase of AIP. This variation by my talented friend Martine Partridge (blogger at Eat, Heal, Thrive) instead uses a blend of spices including ginger, cinnamon, and turmeric – which has the added benefit of being anti-inflammatory and extremely health promoting.
Enjoy this sneak preview recipe and get over 100 more by purchasing the cookbook here!
Pork Vindaloo Recipe
- 2 pound boneless pork roast, trimmed and cut into 1-inch pieces
- 1 medium onion, diced
- 3 tablespoons apple cider vinegar
- 4 to 6 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 1 teaspoon honey
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- ½ teaspoon ground cilantro
- ½ teaspoon dried basil
- ½ teaspoon dried dill
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 cup bone broth
- ¼ cup chopped fresh cilantro
- Place the pork in the Instant Pot® stainless steel insert. Add the onion, vinegar, garlic, ginger, honey, turmeric, salt, ground cilantro, basil, dill, cinnamon, and ground cloves. Mix well. Cover and place in the refrigerator to marinate for at least two hours.
- Remove the stainless steel insert from the refrigerator. Place back in the Instant Pot® and stir in the broth.
- Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 15 minutes. Once time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in chopped cilantro and serve.
Want more recipes like this? Get The Paleo AIP InstantPot Cookbook today!
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