Made this one semi blind. By which i mean, i had no idea what the result was supposed to taste like. I only pulled up an ingredient list when shopping without looking at the instructions.
I finally read the instructions the day of. I was surprised how sour it was when i ate it although the ingredients (vinegar and tamarind) should have been a big give away.
Definitely a very memorable and interesting curry. My SO likes it especially because he enjoys sour foods.
Recipe I followed - https://cooking.nytimes.com/recipes/1013127-pork-vindaloo
4 Comments
useyourmainfinger@lemmy.world · 10 pts · 1y
I'm British and have never even considered using pork in a curry, it's always beef, chicken, lamb or goat, and we do curry a lot here. I was gonna mock you mercilessly but then I looked into it, and I think I'm gonna give it a go, I love pork generally and it looks great so yeah, thanks for the idea..
idunnololz@lemmy.world · 5 pts · 1y
As I'm sure you've read, it looks like traditionally vindaloo was made using pork. Traditional does not mean good, but at least it gives the recipe some authenticity.
toy_boat_toy_boat@lemmy.world · 2 pts · 1y
"pork vindaloo" hit my ears like "seafood schwarma" at first. still not something i think i'd like, but i was really only looking for an excuse to make the comparison
Thatwhiskyguy@lemmy.world · 4 pts · 1y
Pork is a excellent choice a nice big shoulder cubed up and marinated just like you would beef or lamb.