Goan-style hot and sour pork (Vindaloo)

From Madhur Jaffrey's Indian Cooking

Cookbook

Author(s): Madhur Jaffrey

Page 59

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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16 years ago

★ ★ ★ ★ ★ 5/5

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May 91: Very good. Notes:

Can be started early in the day and simmered a longish time.
Since the vindaloo paste is a bit of work to make, make twice the amount and freeze half.

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