Franklin Spice Works
Vindaloo Pork Curry
A fiery Goan pork vindaloo with tangy vinegar and deep spice. Bold, hot, and even better the next day.
Ingredients
- 2 lbs pork shoulder, cubed
- 4 tbsp Vindaloo
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 1/2 cup chicken broth
- 2 tbsp vinegar
- 2 tbsp oil
Instructions
- Mix Vindaloo, vinegar, and 1 tbsp oil into a paste. Coat pork and marinate 1 hour.
- Brown pork in remaining oil. Remove.
- Saute onion and garlic until soft. Add tomatoes and broth.
- Return pork, cover, and simmer 45-60 minutes until tender.
- Serve over basmati rice with warm naan and mango chutney.