- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 20
Cook Time : 1
Total Time : 21
Ingredients
Serves
2 tablespoons extra light olive oil
1.2kg pork, cut into 3cm pieces
1 onion, sliced
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 long green chilli, deseeded, chopped
2 teaspoons mustard seeds
4 tablespoons vindaloo curry paste
2 cups water
2 tablespoons brown vinegar
Directions
Heat half the oil in a large saucepan over high heat. Cook pork, in batches, until browned. Add more oil if needed. Remove to a plate.
Add onion to saucepan. Cook, stirring, for 3 minutes. Add garlic, ginger, chilli, mustard seeds and curry paste. Cook for 1 to 2 minutes until mustard seeds pop.
Return pork to saucepan with water and vinegar. Simmer, covered, for 60 minutes or until pork is tender.
Serve with basmati rice and raita (yoghurt and cucumber dip), if desired.
McKinney, Texas
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