A classic Goan curry made ever so easy with Masala Mama’s amazing Vindaloo Simmer sauce, which is tart and spicy with a long finish. Pork becomes juicy and succulent when cooked with the sauce in the Instant Pot. —MasalaMama
red pepper flakes, more for additional heat (optional)
Salt and pepper
ghee or oil
1 10 oz. bag
frozen or fresh riced cauliflower
Fresh cilantro, for garnish
Salt and pepper
Add oil to Instant Pot and select Sauté setting. Once the oil is hot, add the pork and cook until golden brown on each side. Add the onion to the Instant Pot and sauté for an additional 2-3 minutes.
Cancel the Sauté function on the Instant Pot and add Masala Mama Vindaloo Simmer Sauce, red pepper flakes and the brown sugar. Stir well and lock the Instant Pot lid in place and turn the steam release valve to Sealing. Select Manual/Pressure Cook and cook on high pressure for 35 minutes.
When cooking is complete, turn the Instant Pot off and allow steam to release naturally for 5 minutes before turning the valve to Vent. Remove the Instant Pot lid and shred the pork with a pair of forks.
Adjust salt and pepper to taste and serve with cauliflower rice. (recipe as follows)
While Vindaloo Pork is cooking, heat oil in a large skillet over medium-high heat. Add the riced cauliflower to the pan. Stir the cauliflower so the oil coats it evenly and season with salt and pepper.
Cook, stirring a few times, until the cauliflower rice starts to turn lightly golden brown, about 5-8 minutes.
Squeeze lime over the top of the cauliflower rice and garnish with cilantro to serve.