Larder

Pork Vindaloo

£7.50

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A classic spicy and tangy curry from Goa strongly influenced by Portuguese flavours. This version is not the restaurant firecracker but a more subtle and authentic version. Its absolutely delicious. The pork is marinated for 24hours before been slowly stewed until tender and blanketed by the rich sauce made from garlic, spices and red wine vinegar.

Allergy Advice

Mustard.

Trace elements of the following could be present: celery, cereal (containing gluten), crustaceans, nuts, eggs, dairy, mustard, fish, sesame, peanuts, soya, lupin, molluscs, mustard, sulphites.

Ingredients

Pork shoulder, garlic, ginger, green chilli, cumin, garam masala, cinnamon, mustard seeds, coriander, cardamon pods, mild chilli powder, paprika, black peppercorns, turmeric, star anise, veg oil, red wine vinegar, bay leaves, onions, water, tomatoes, tomato puree, salt

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Instructions

For 1

Oven: from frozen at 180°C (fan) for 40 - 45 minutes with the lid on. Appliances vary. Ensure food is piping hot. Let sit for 2 mins and stir. Add a teaspoon of water if dry.

For 2

Oven: from frozen at 180°C (fan) for 50 - 55 minutes with the lid on. Appliances vary. Ensure food is piping hot. Let sit for 2 mins and stir. Add a teaspoon of water if dry.

Nutritional Information

Typical Values	Per 100g
Energy	kJ / kcal
Fat	g
of which Saturates	g
Carbohydrate	g
of which Sugars	g
Protein	g
Salt	g

size For 1 For 2

Quantity

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