Pork and potato vindaloo
Firstly, we marinate diced pork shoulder in a blend of spices, vinegar, and fresh chilli.
We cook onions and garlic until they are sweet and soft before frying the marinated pork in the onion oil. We then stir through tamarind, chicken stock, and fresh tomatoes and cook slowly for an hour before finishing the dish with diced potatoes and another splash of malt vinegar.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
DEFROSTED: Pierce the film and microwave for 3-4 minutes or until piping hot. Alternatively, empty into a saucepan and heat gently until piping hot.FROZEN: Pierce the film and microwave for 4 minutes then stir and heat for a further 2-3 minutes or until heated through.
Allow to sit for a minute before serving with Basmati rice, pappadums, and chutneys.