Goa x Thailand
Pork vindaloo khao soi
Garlic, vinegar and chilli meet coconut and crisp noodles. Goa and Chiang Mai, best friends at last.
110 minTime
39 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original959kcalsame
39 gproteinsame
8 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
8 steps- 1Soak the chillies in the vinegar for 15 minutes. Grind with garlic, ginger, cumin, whole spices, pepper and turmeric to a smooth paste.
- 2Rub half the paste into the pork with 1 tsp salt. Rest 30 minutes, or overnight in the fridge.
- 3Toss the mustard greens with 1/2 tsp salt and a splash of vinegar from the soaking bowl. Leave to wilt.
- 4Heat 2 tbsp oil in a pressure cooker on medium heat and fry the onion 10 minutes until deep brown. Add the rest of the paste for 4 minutes, then the pork, and sear 5 minutes.
- 5Add 1 cup stock and pressure cook on high for 4 whistles, then let the pressure release naturally.
- 6Add the coconut milk, remaining stock and jaggery. Simmer gently 5 minutes and taste for salt.
- 7Boil 80 g of the noodles for 2 minutes, drain, pat dry and deep fry in oil at 180°C for 1 minute until puffed and golden. Drain. Boil the rest in water for 4 minutes.
- 8Divide boiled noodles into bowls, ladle over pork and broth, crown with fried noodles, and serve shallots, pickled greens and lime alongside.
Serve it like this
Coil the soft noodles in a deep bowl, spoon pork into the centre, pour broth around, then set a golden nest of fried noodles on top. Greens, shallots and lime in tiny dishes.
