Goan Pork Vindaloo with Rice
A single portion of Indian cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Toss the pork with the vindaloo paste and vinegar in a bowl and set aside to marinate while you prep everything else.
- 2
Heat the oil in a pan and fry the onion for 5 minutes until soft, then add the garlic and ginger and cook for 1 minute.
- 3
Stir in the tomato, cumin and 100ml water and simmer for 6–8 minutes until thick.
- 4
Add the pork with its marinade and simmer for 5–6 minutes, stirring, until cooked through. Add a splash of water if it looks dry.
- 5
Meanwhile, cook the rice according to the packet instructions.
- 6
Taste and adjust the seasoning.
- 7
Serve the vindaloo over the rice, scattered with coriander.
