Slow Cooked Vindalho of Pork and Turnip

Ingredients

1 large onion diced
2 tablespoons cooking oil
1 kg pork collar butt diced
I jar Goan Cuisine Vindalho Masala
2 turnips peeled and diced
1/2 cup fresh chopped coriander
1-2 green chilies de-seeded
Salt to taste

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Method

Fry onions in oil until brown
Add pork and fry on medium high until sealed
Fold through 1 jar Goan Cuisine Vindalho Masala and green chilli
Add turnips and water to just barely cover
Transfer to slow cooker and set to cook
When tender add salt to taste, more fresh green chilli if desired and cook for a further 5 minutes
Add coriander garnish and enjoy with boiled basmati rice

Serving Suggestion

Serving Suggestions

Serve with rice or chapatis and Goan Cuisine Spicy Mango Chutney or Carrot Mescut.

Excellent for:

Meat:Pork shoulder or Pork Belly, Pork soft bone, Brisket, Chuck steak, Lamb forequarter chops, Boneless leg of lamb in slow cooker
Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces
Vegetable: Eggplant, zucchini, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans)
Lentils: yellow, red, green, split peas
Tofu, Tempeh

Cooking time guidelines – if the standard cooking time is:

15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low

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