Vindaloo Vindaloo is a wonderfully flavorful pork and potato stew from Goa, the beautiful region on the southwest coast of India. Pork dishes are unusual in Indian cooking, but Goa was under Portuguese influence for hundreds of years and developed its own tradition of fragrant, tender, spicy dishes. Vindaloo is a dish best served hot. The larger amounts of seasoning listed will yield authentic (spicy) flavor. If this is your first Vindaloo experience, you may want to start with the smaller amount listed. 2-5 TB. VINDALOO SEASONING 2-5 TB. water 4 TB. vegetable oil, divided 1 1/2 lbs. boneless pork cut into 3/4" cubes (pork chop suey cubes, already cut at the grocers, work fine and save time, or cut up a roast or shoulder chops; tougher cuts are perfect, as they will become tender in the cooking) 2 medium onions, finely chopped 4 medium red potatoes, peeled, cut into 3/4" cubes 1/2 tsp. salt 2 Cups water 3/4 Cup vinegar 1-5 tsp. CAYENNE PEPPER

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