Instructions. Prepare pork - Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge. On the next day, wash and pat dry. …
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Goan pork vindaloo is an intriguingly fragrant curry, warmed by cardamom, cinnamon, and cloves. Hot, sweet, and sour flavors marry a deliciously memorable sauce with rich and tender pork. Truly a masala of your dreams!
And today we have a vegetarian version of the same, which is the oh-so-delicious aloo vindaloo. Traditionally, It is prepared with any meat, especially with pork but due to its impeccable taste, it has got its various versions over the years such as chicken vindaloo, lamb vindaloo, pork vindaloo, paneer vindaloo, and now, aloo vindaloo.
Oven: After cooking the sauce place the vindaloo in a preheated oven for an hour. Uncover and cook for another 30 minutes or until the sauce thickens and the meat is tender. Slow cooker: After cooking the sauce place the vindaloo in a slow cooker. Cook on High for 4 to 6 hours, or Low for 8 to 10 hours until the pork is tender.
An authentic vindaloo does use a fair amount of chillies, but that’s not its defining feature. It has wonderful spices, vinegar, ginger and garlic to bring the best out of the rich pork, and doesn’t have the thick sauce of curry house versions.