Pork vindaloo from Indian 101: Real Indian Recipes Made Simple (page 156) by Karan Gokani

  • jaggery
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  • black peppercorns
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  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Spice paste soaks for 2 hours; pork marinates for 3–4 hours or preferably overnight. Can substitute pork shoulder for pork belly, brown sugar for jaggery, fresh tomatoes for tomato paste, dried Byadgi red chillies for dried Kashmiri red chillies, cinnamon stick for cassia bark, nutmeg for mace, and white wine vinegar for apple cider vinegar.

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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

  • Eat Your Books

    Spice paste soaks for 2 hours; pork marinates for 3–4 hours or preferably overnight. Can substitute pork shoulder for pork belly, brown sugar for jaggery, fresh tomatoes for tomato paste, dried Byadgi red chillies for dried Kashmiri red chillies, cinnamon stick for cassia bark, nutmeg for mace, and white wine vinegar for apple cider vinegar.

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