Goa x United States
Goan vindaloo pulled pork buns
Low and slow barbecue energy, Goan vinegar attitude.
270 minTime
41 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original785kcalsame
41 gproteinsame
5 gfibresame
270minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Soak the chillies in 80 ml vinegar for 20 minutes. Grind with the garlic, ginger, cumin, pepper, whole spices, turmeric, jaggery and 2 tsp salt to a smooth paste.
- 2Rub the paste all over the pork and marinate 1 hour, or overnight in the fridge.
- 3Heat the oil in a heavy ovenproof pot on medium heat. Fry the onion 15 minutes until deep brown.
- 4Add the pork, all the paste and 200 ml water. Cover and cook in the oven at 160°C for 2 1/2 hours, turning once.
- 5Lift out the pork and shred with two forks. Reduce the sauce on medium heat for 10 minutes and fold the pork back through.
- 6Toss the cabbage, carrot and coriander with the remaining vinegar and a pinch of salt. Leave 10 minutes.
- 7Warm the buns, then pile in the pork and top with slaw.
Serve it like this
Serve the buns on a board with the top leaning off, pork spilling, a tangle of slaw on top and a small bowl of the reduced sauce for dipping.
