Pork Cheek Vindaloo

Preparation info

  • Serves at least

    six

    • Difficulty

      Easy

Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

I have borrowed heavily from Arun Kapil’s recipe, although the meat is treated differently. I have also used pork cheeks, since their rich, gelatinous texture lends itself perfectly both to the vinegar and the robust flavouring. Kapil suggests adding a bird’s-eye chilli, but I left it out. I am told that Goans prefer bread to rice, but I ignored that too.