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

 

 

 

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

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