Originally I was going to make the saucy slow-cooker version of this, but that fell through when I discovered that I had bought the vindaloo paste, and not the cooking sauce. Then I got lazy and let my boyfriend cook it for me while I went to Greek class.
Goan Spiced Pork
Preparation Time 15 mins
Cooking Time 45 mins
2 tbsp vegetable oil
1 medim onion, sliced
4 garlic cloves, sliced
2 green chillies, deseeded and sliced into strips
1 red pepper, deseeded and sliced into strips
1 green pepper, deseeded and sliced into strips
2 tbsp Patak's Vindaloo Curry Paste
450g pork fillet, trimmed and cut into thin strips
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 Patak's Vindaloo Curry Paste and cook for a further minute.
Add the pork and cook for a 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.
Serve the spiced pork with steamed basmati rice and Patak's Brinjal Aubergine Pickle.
The result was sooooo dry, and kind of bland. It was aromatic, and definitely had some heat to it, but lacked flavour, and without any sauce to speak of, the basmati rice kind of overwhelmed the pork and peppers. If I cooked it myself, I would have added more paste, or more water/oil, or chopped tomatoes/tomato paste to make it saucier. Something. I have to admit, the pork loin (which I got at Victory, the best cheap butcher/market in town) was dark and flavourful, and was a nice change from the chicken curries I usually cook.
Greece should call Turkey’s bluff
2 hours ago