This Indian dish of Maas vindaloo, or Goan spiced pork, isn't too hot despite it being a vindaloo - just delicious.
Serves 4
Ready in 45 minutes
1. Heat the oil in a large frying pan over a medium heat. Fry the onion for 2 minutes. Add the garlic and green chillies along with the peppers and continue to cook for a further 2 minutes. Stir in the vindaloo paste and cook for a further minute.
2. Add the pork and cook for another 5 minutes. Mix in 2 tablespoons water, then reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the pork is tender and cooked through. Add a little extra water if too thick, or reduce slightly if too thin.
3. Serve the spiced pork with steamed basmati rice and Patak's Brinjal Aubergine Pickle.
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