Spicy pork with cinnamon (Vindaloo pork) from How to Cook Everything: Simple Recipes for Great Food (page 470) by Mark Bittman

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

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

    Can substitute cayenne pepper for dried red pepper flakes, and pork shoulder for pork butt.

  • JKDLady on March 18, 2016

    While my husband really liked this and found it slightly spicy, I didn't think it tasted like any vindaloo I have ever had. The cinnamon was a bit overwhelming to me. I would cut the cinnamon to 2 tsps. It was not spicy in the least to me, so I would increase the cayenne to 1 tsp. The mustard oil does elevate this dish to a different level. I find myself using mustard more and more. The first time I used it, the smell was overwhelming and thought it would ruin the dish. However, it becomes mild when heated.

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