Goan Pork Vindaloo Recipe

Goan Pork Vindaloo Recipe

  Blow your head off hot and cooked from scratch using high quality natural ingredients, the Goan Pork Vindaloo curry requires very minimal tweaks in order to fit a paleo kitchen.     Hi all, Tanja has asked that I start putting together and posting a few of the recipes on dishes we feature on Paleo Australia. We both love spicy food and the choice to follow a Paleo diet wasn’t one that I had an issue turning our kitchen toward. Before I get going I’d just like to state that this is a life choice and just as I choose to embrace this diet I also choose to use certain ingredients that would probably ruled out by the strictest advocates among us. In this case the dish is Goan Pork Vindaloo and while all the ingredients are natural Vindaloos tend to involve a small amount of vinegar. I won’t deny my kitchen this smallest of indiscretions so please take it with the few grains of salt I’ll also put in this dish! Anyway enough rambling this is how it’s done: I like to lay the ingredients out 0n a plate before we start messing with things so you get a clear idea of what you’re dealing with. It also gives you an opportunity to gauge the balance of one ingredient over another. In this case we have approximately:   Ingredients: Paste 20 dried chillies 10 cloves of garlic 4cm piece of ginger 2 teaspoons of tamarind concentrate (paste) 1 Tablespoon of white vinegar Body 1 Kg of diced boneless pork shoulder (cut into 2cm cubes) 3 onions (medium-sized)...