Goan Pork Vindaloo

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Prep time: 11:00 HR
Cook time: 00:45 HR

EASY

Serves: 4

This is a classic Goan Dish from the west coast of India. It has its origins in the Portuguese settlers of the early 18th century. Pork steak got fused with Indian spices and now is the most famous signature dish of the state of Goa. It needs to be slow cooked for about an hour. The same dish can be prepared by substituting the pork with lamb or beef.

Ingredients

  • Pork shoulder, trimmed and cut into bite-sized cubes - 1kg
  • Taste of India Vindaloo Simmer Sauce – 1 packet (375 g)
  • Vegetable oil - 3 tbsp
  • Large onions finely chopped -2
  • Tomatoes pureed - 4
  • Chicken stock -250ml
  • Coriander leaves a handful
  • Salt to taste

Method

Marinade the pork pieces in the Taste of India Vindaloo Simmer Sauce, preferably overnight and leave in the refrigerator.

Heat a large wok or pan and heat the oil and add the finely chopped onions. When they are golden in colour, add the tomato puree and boil off the water, stirring intermittently.

Now add the marinated pork and fry until the oil separates. Add the chicken stock and boil (adding water if required) until the meat is tender.

Add the coriander leaves and take it off the stove.

Serve hot with rice /naan/ pita bread.