classic pork vindaloo

A classic Goan curry made ever so easy with Masala Mama’s amazing Vindaloo Simmer sauce, which is tart and spicy and has a long finish. Pork becomes fork tender, juicy and succulent when cooked in the oven.  Traditionally had with Goan pao, a delicious bread roll made, made with palm toddy instead of yeast. “For a long time, Goans would wake up to the call of the poder, bringing fresh-out-of-the-oven poee, pao and other local breads to their doorsteps.”

Prep time: 10 minutes
Cook time: 15 minutes
Inactive time: 2 hours
Difficulty: Easy
Serves: 4

Ingredients
1 jar of Masala Mama Vindaloo Sauce
1 tablespoon oil
1½ lb. Pork butt or shoulder, trimmed and cut into approx. 1½ inch cubes 
¼ - ½ teaspoon red pepper flakes (optional, for additional heat)
Salt to taste

Directions

1. Preheat oven to 325°F. 

2. Heat oil over medium-high heat in a medium-sized Dutch oven. Add the cubed pork and sear on all sides.

3. Add Masala Mama Vindaloo Sauce* and red pepper flakes and mix well into sauce.

4. Cover and place in the oven for 1 hour. Remove from oven, and give it a good stir, if too dry, add 1-2 tablespoons of stock or water. Return to oven and braise until meat is completely fork tender, about 1 more hour. Remove from oven and skim off any visible fat. 

5. Adjust salt to taste and serve hot with rice or a nice crusty bread roll. Here’s a recipe for Mama’s Perfect Basmati Rice.  

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.