The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Pork Vindaloo & Pilau Rice


Pork Vindaloo & Pilau Rice

Ingredients:

Allergens in bold

Aromatic Spice Blend

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Green Chilli

Cider Vinegar

Diced Pork

Onion

Crackle and Sizzle Tarka Blend

Red Chilli Flakes

Sautéed Onion Paste

Tomato Passata

Palm Sugar

Basmati Rice

Turmeric

Cumin Seeds

Coriander

Nutritional Information:

Per serving: Energy (kcal) 725 Fat 22g of which saturates 6g Carbohydrates 104g of which sugars 27g Protein 38g Salt 1.49

Recipe Description:

The Portuguese changed Asia forever by sailing to Goa and Kerala with ships full of chilli. A less popular new import was their carne de vinha d’alhos, barrels of pork and garlic preserved in wine. But swap wine for vinegar, add chilli and spices, and you have the original vin-d-aloo, Goa’s sly transformation of their colonisers’ cuisine. Infamous in Britain as the spiciest curry on the menu, we prefer the less aggressive Goan original, but there’s two optional chillies for you to throw in… if you dare!

  • Preparation time:

    For 2 - 35 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 55 minsFor 4 - 60 mins

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