Another quintessential Gymkhana dish, and a far cry from the vindaloos made famous during the 90s curry house craze. Our recipe for Vindaloo is based on a traditional Goan recipe; starting with a paste made with dried red chillies, palm vinegar, heady cloves, fennel and black pepper. The paste is the cooked out with pork cheeks, which are then braised slowly until meltingly tender.
Best enjoyed with freshly cooked white basmati rice.
COOKING TIME: 10 minutesALLERGENS: Sulphites.
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