-
Prep time
10 minutes
-
Cook time
2 hours 15 minutes
-
Serves
4
Author Notes
A classic Goan curry made ever so easy with Masala Mama’s amazing Vindaloo Simmer sauce, which is tart and spicy and has a long finish. Pork becomes fork tender, juicy and succulent when cooked in the oven. Traditionally had with Goan pao, a delicious bread roll made, made with palm toddy instead of yeast. “For a long time, Goans would wake up to the call of the poder, bringing fresh-out-of-the-oven poee, pao and other local breads to their doorsteps.” —MasalaMama
Ingredients
-
1 jar
Masala Mama Vindaloo Simmer Sauce https://food52.com/shop...
-
1 tablespoon
oil
-
1½ pounds
Pork butt or shoulder, trimmed and cut into approximately 1½ inch cubes
-
¼ teaspoons
red pepper flakes, more for additional heat (optional)
-
Salt and pepper
-
Mama's Perfect Basmati Rice, https://food52.com/recipes...
Directions
-
Preheat oven to 325°F.
-
Heat oil over medium-high heat in a medium-sized Dutch oven. Add the cubed pork and sear on all sides.
-
Add Masala Mama Vindaloo Sauce and red pepper flakes and mix well into sauce.
-
Cover and place in the oven for 1 hour. Remove from oven, and give it a good stir, if too dry, add 1-2 tablespoons of stock or water. Return to oven and braise until meat is completely fork tender, about 1 more hour. Remove from oven and skim off any visible fat.
-
Adjust salt to taste and serve hot with rice or a nice crusty bread roll.
See what other Food52ers are saying.