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Prep time
10 minutes
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Cook time
2 hours 15 minutes
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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
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Ingredients
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1 jar
Masala Mama Vindaloo Simmer Sauce https://food52.com/shop...
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1 tablespoon
oil
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1½ pounds
Pork butt or shoulder, trimmed and cut into approximately 1½ inch cubes
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¼ teaspoons
red pepper flakes, more for additional heat (optional)
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Salt and pepper
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Mama's Perfect Basmati Rice, https://food52.com/recipes...
Directions
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Preheat oven to 325°F.
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Heat oil over medium-high heat in a medium-sized Dutch oven. Add the cubed pork and sear on all sides.
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Add Masala Mama Vindaloo Sauce and red pepper flakes and mix well into sauce.
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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.
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Adjust salt to taste and serve hot with rice or a nice crusty bread roll.
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