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Southern-style pork vindaloo and green bean verakka with cardamom cornbread from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 74) by Asha Gomez and Martha Hall Foose

  • buttermilk
  • cornmeal
  • garlic
  • coconut oil
  • red onions
  • thyme
  • tomato paste
  • pork shoulder
  • green beans
  • dried red pepper flakes
  • hot paprika
  • brown mustard seeds
  • cumin seeds
  • ground green cardamom

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Notes about this recipe

  • TrishaCP on January 14, 2019

    This was incredibly delicious with really complex flavors. As others mention, the components work really well together, especially the cornbread. (I would say that the flavor from the green bean seasoning was totally overpowered by the vindaloo though.) I am afraid my experience cooking the pork will only add to the mystery. I did cube it, but still needed more than the 45 minutes cooking time to get it tender.

  • bisonrmr946 on January 02, 2019

    I should have looked at the notes prior to preparing the Vindaloo recipe. The recipe showed to cut the pork shoulder into 1/2 pound pieces. The only 2# pork shoulder I could find were already cut pieces, but they were in approximately 2" chunks. After 45 minutes of braising, these were no where near tender. I then looked at these notes, and realized that the 1/2 pound description must have meant 1/2 inch. I took the meat out of the braising liquid, and cut it into smaller pieces and returned it to the braise. Another 15 minutes braising, and the meat was tender enough, but still not fall apart tender. The original 45 minutes with these smaller pieces would have done the trick I am sure. The dish did have wonderful flavor however.

  • southerncooker on May 09, 2017

    While we didn't care for the cornbread by itself it went perfectly with the other recipes pilled on top. I couldn't find the size pork butt called for so I got a package of 4 country ribs that was the right amount. I did have to cook about twice as long as called for to get tender and have them start falling apart. Once done I kinda shredded into chunks with a fork. We loved the pork and green beans and would eat them anytime. The only time I'd eat the cardamon cornbread would be with the other recipes though.

  • khopkins1012 on May 08, 2017

    My family liked this meal. I cut the pork into 1" cubes. I didn't check if they were done until 45 minutes of simmering, as the recipe directs. They ended up completely over-cooked, so check the pork frequently. The pork vindaloo sauce also tastes good mixed into the Creamed spinach with fresh mozzarella on pg. 205.

  • clcorbi on March 31, 2017

    The result of this recipe is delicious, but only if you can work around some of the flaws of the recipe writing. First, the vindaloo--you are instructed to cut the pork butt into 1/4 pound slabs, but the photo shows small 1" cubes of pork, and there is never a step where you cut up the pork before serving. I went ahead and cubed the pork while it was still raw. Otherwise, I made the vindaloo as instructed. Same with the green bean verakka--no changes there. For the cornbread, I noticed that black pepper is omitted from the ingredients, even though it is called out in the recipe header. I added 1 tsp. I also preheated my skillet in the oven for 10 min before pouring the batter in, which the author doesn't advise, but that's standard cornbread practice. Recipe errors aside, the resulting dish is stunningly good. All the parts work so well together that I would suggest not to skip any. It's worth it. This dish made me want to cook more from this book, even though the typos made me sad.

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