submitted 5 days ago by [email protected] to c/[email protected]

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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

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[-] [email protected] 10 points 5 days ago

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..

[-] [email protected] 5 points 5 days ago* (last edited 5 days ago)

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.

[-] [email protected] 2 points 5 days ago* (last edited 5 days ago)

"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

[-] [email protected] 4 points 5 days ago

Pork is a excellent choice a nice big shoulder cubed up and marinated just like you would beef or lamb.

this post was submitted on 27 May 2025

29 points (83.7% liked)

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