Pork and potato vindaloo

Готовим Meat Pork and potato vindaloo

Detailed step-by-step description of how to cook the dish "Pork and potato vindaloo". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat half the oil in a large deep frying pan over high heat. Add pork, in batches, and cook until browned. Remove from heat.
  2. Add remaining oil, onion and curry paste, and cook for 2 minutes. Reduce heat to medium-low, and add water, pork and potatoes. Cook for 40 minutes. Stir in vinegar, salt and pepper.
  3. To make the cucumber sambal, mix together Lebanese cucumber and plain yoghurt.
  4. Serve pork vindaloo with mango chutney and cucumber sambal.

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1 tbsp oil
650g diced pork
1 onion, cut into wedges
1/4 cup vindaloo curry paste
1 1/2 cups water
200g chat potatoes, cut into 1cm slices
2 tsp white vinegar
salt and cracked black pepper
mango chutney, to serve
1 Lebanese cucumber, seeded, chopped
3/4 cup plain yoghurt

Adv

Autors
Preparation time
05
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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