So… with this amazing cut of cheap pork, Andy did a pork vindaloo and for this, he used the offcuts, therefore we still have the whole thing on the bone to cook. He did the best vindaloo ever. Hot, sour but sweet with the sweated down onion. He knows his stuff when it comes to curries. He’s started adding coriander seed, cardamom seed and cumin and fennel seed whole rather than grinding them. They give a pop of flavour and it’s cooked down for hours so there’s no crunch going on, just a tiny taste of orange when you get a coriander seed or a little separate hint of cumin or a hit of a cardamom seed (not the whole pod, he breaks down the pod).
This was a damn good curry and we have leftovers. Gotta say… love cooking thrifty. This 5Euro piece of pork will do us for ..... well, tonight, then there’s 2 pizzas worth of leftovers then we have the whole rack. So I’m guessing 8 dinners (even though I did pig out tonight, I couldn’t stop eating it). We had it with a salad and steamed basmati rice and our home grown coriander which is gold for us.
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