Bite Me Spices - Official Blog

Goan Pork Vindaloo

31-03-2014

* Blend available on the website soon*

This is far from your takeaway version where searing heat makes it an after-the-pub favourite. Don’t get the wrong idea, it’s still got a kick to it but a medium heat and plenty of flavour. You can substitute chicken thighs, chicken breast or firm white fish for the pork.

To serve 4 you will need;

600g pork shoulder or leg, cut into rough 3cm cubes

2 medium red onions, finely sliced into half moons

1 packet Bite Me Spices Goan Vindaloo Blend

4 medium potatoes, peeled and cut into 3cm chunks, or 12 new potatoes left whole, washed and unpeeled.

80ml cider vinegar

40ml vegetable oil

400ml water

Method

  • Mix packet contents with cider vinegar and 20ml water.

  • Rub over pork, cover and marinade for 30 minutes to 3 hours (30 minutes only for fish).

  • Part boil potatoes for 8 minutes, drain and set aside.

  • Heat oil in a large frying pan. Fry onions until softened. Add meat and marinade, fry for a further 5 minutes on a medium heat. Add the potatoes and continue to fry for 3 minutes, stirring continuously.

  • Add remaining water, cover and simmer on a low heat for 35 minutes (Fish may require less cooking time).

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