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
2 hours 15 minutes
Masala Mama Vindaloo Simmer Sauce
Pork butt or shoulder, trimmed and cut into approximately 1½ inch cubes
red pepper flakes, more for additional heat (optional)
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.