Nutty-tart pork with cider vinegar, cashews, and onions (Pork vindaloo version 2) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 228) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy green beans with saucy red onions (Vengayam avarai); Griddle-cooked whole-wheat flatbread (Roti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on August 09, 2020

    This is probably one of my favorite recipes. Ever. It is absolutely delicious - spicy, vinegary, but softened with the coconut milk, The cashews are amazing in it. Even my vegetarian-preferring son likes this one. I usually use any sort of "stewing" pork and just cook it until tender (pork steak, shoulder, country-style ribs).

  • ntt2 on February 16, 2012

    Vindaloo

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