Goan Pork Night

4.7/5 from 3 Customers
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Goa, a small coastal state in the west of India, was until relatively recently still ruled by the Portuguese - who were responsible for introducing chillies to India. India is now the largest consumer of chillies, and the Goans have a particular fondness for the spicy fruit. This curry is based on pork curries from the region (of which the infamous vindaloo is one) and often would be made a few days in advance to allow the flavours to develop. We’re serving the curry with delicious tomato rice, some seasonal crispy pakora and a cooling mint and coconut chutney.

35 mins

1 hr 30 mins

4/5

In stock
£8.67

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Goa, a small coastal state in the west of India, was until relatively recently still ruled by the Portuguese - who were responsible for introducing chillies to India. India is now the largest consumer of chillies, and the Goans have a particular fondness for the spicy fruit. This curry is based on pork curries from the region (of which the infamous vindaloo is one) and often would be made a few days in advance to allow the flavours to develop. We’re serving the curry with delicious tomato rice, some seasonal crispy pakora and a cooling mint and coconut chutney.

Recipe

35 mins

1 hr 30 mins

4/5

Serves

4

Effort

High Effort

Main Ingredient

Pork

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Meal Taste

Rich

Meal Taste

Tangy

Subji Spices: coriander, cumin, garlic, black cumin, fenugreek, brown MUSTARD
Curry Ground Spices: chilli, Kashmiri chilli, paprika, cumin, cloves, cinnamon, star anise, black pepper, garlic, ginger, tamarind (tamarind and cornstarch)
Whole Chillies: long chilli, Kashmiri chilli
Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
Coconut Chutney Blend: coriander leaf, mint, green cardamon
Pakora Spices: coriander, fenugreek, cumin, coriander leaf, black pepper, black cardamon, turmeric, green cardamon, ginger, brown MUSTARD, yellow MUSTARD, cinnamon, cloves, mace, bay, chilli, nutmeg
Rice Spices: brown MUSTARD, cumin, mint

May contain traces of celery and sesame. Allergens are listed in CAPITALS
  • 800g diced pork (pork belly is best)
  • 2 red onions
  • 6 cloves of garlic
  • 1 large carrot or parsnip
  • 3 tomatoes
  • 25g bunch of coriander
  • 300g spring greens or brocolli
  • 300g basmati or standard long grain rice
  • 80g self-raising flour or use gram (chickpea) flour with ½ tsp baking powder added for a gluten-free alternative
  • 30g desiccated coconut
  • 75ml vinegar (white wine or cider vinegar is best)
  • 1 tsp sugar
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (3):

5/5

This was a really straightforward dish to make and tasted just like a proper curry house dish! Well worth it.

Matt Brannan View More

We're so glad that you found this dish nice and simple to make, and loved the taste too!

5/5

The flavour of the pork was very authentic. I marinated for several more hours than suggested which tenderised it more. Went very well with the slightly sweet fritters & complemented by the slightly bitter & spicy greens. Definitely one to impress friends with....when we are allowed!!

Kamal Patel View More

This looks amazing, Kamal - while you wait to have friends over, you're certainly impressing us in the meantime!

4/5

Delicious meal, I decided to go a bit easier with the chillies only using half of them, this was a good decision as the Goan pork would have been too hot using them all. We all loved the mixture of flavours especially the coconut chutney.

Angela Macdonald View More

It's great to hear how much you enjoyed this dish - happy spicing!

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