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Maas vindaloo, Goan spiced pork recipe

By Meena Pathak and Sunil Menon

Serving instructions

1. Serves 4
2. Ready in 45 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

This Indian dish of Maas vindaloo, or Goan spiced pork, isn't too hot despite it being a vindaloo.

Ingredients

1. 2 tbsp vegetable oil
2. 1 medium onion, sliced
3. 4 garlic cloves, sliced
4. 2 green chillies, deseeded and cut into strips
5. 1 red pepper, deseeded and sliced into strips
6. 1 green pepper, deseeded and sliced into strips
7. 2 tbsp Patak’s Vindaloo Curry Paste
8. 450g pork fillet, trimmed and cut into thin strips

Method

1. 1. Heat the oil in a large frying pan over a medium heat. Fry the onion for 2 minutes. Add the garlic and green chillies along with the peppers and continue to cook for a further 2 minutes. Stir in the vindaloo paste and cook for a further minute.
2. 2. Add the pork and cook for another 5 minutes. Mix in 2 tablespoons water, then reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the pork is tender and cooked through. Add a little extra water if too thick, or reduce slightly if too thin.
3. 3. Serve the spiced pork with steamed basmati rice and Patak’s Brinjal Aubergine Pickle.

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