Vindalho of Trotters and Collar Butt of Pork

Ingredients

2 medium brown onions finely sliced
3 tablespoons cooking oil
4 pork trotters cut into quarters
1 kg pork collar butt cut into large cubes
1 jar VINDALHO MASALA
4 Green Chili de-seeded
1 cup fresh chopped coriander

View Product

Method

Heat oil in slow cooker or pressure cooker, add sliced onions and fry until golden brown
Add pork and fry until sealed off and brown , stirring occasionally
Add VINDALHO MASALA and coriander
Mix well and fry on medium heat for a minute
Add water – enough to cover meat – and cook as per slow cooker/pressure cooker instructions until meat is falling apart and trotters gooey and soft
Add chillies and season for salt if required

Serving Suggestion

Serve with boiled basmati rice, sour dough bread or chapatis and Goan Cuisine Lime Pickle.

Notes:

Pork trotters (including bone) will soften completely if using pressure cooker with the gravy giving you that delightful sticky fingers feel as you mop it up!
Add 1kg of cleaned fried chicken liver to impart a distinctive darker flavour to the gravy.
Garnishes on the side: slivered onions dark browned, salt and chilli powder raw roasted cashews, chopped coriander, julienne of ginger, chopped green chilli.

Serves at least 12-15 people

View our Recipes

Tandoori Marinade

October 28, 2019

A flavoursome marinade with the distinctive warmth of red chillies and cloves.

Goan Yellow Curry

October 28, 2019

A mellow curry base and marinade of turmeric, chilli and warm spices.

Goan Red Curry

October 28, 2019

A Goan classic – red-hot and sour curry base and marinade.

Vindalho Masala

October 28, 2019

An aromatic curry base and marinade of sweet cardamom and chilli.

Goan Green Curry

October 28, 2019

A fragrant cumin and black pepper curry base.

Butter Chicken Masala

October 28, 2019

Fragrant spices infused in a rich tomato blend make this a delicious curry base and marinade.

Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips

May 14, 2019

Sweet nutty parsnips, firm tofu, green peas and peppers absorb the beautiful flavours or our tandoori marinade – clove and paprika leading this aromatic blend.

Slow Cooked Vindalho of Kipfler Potatoes, Black-Eyed Beans, Red Peppers & Tempeh

May 14, 2019

Sweet cardamom dominates the spice array of our Vindalho – an ideal pairing for creamy kipflers and black-eyed beans, nutty textures of tempeh and sweet of red peppers.

Slow Cooked Goan Yellow Snake Beans, Red Peppers, New Potatoes and Butter Beans

May 14, 2019

Goan Yellow sings out fresh turmeric, ginger and garlic and makes every element sing in this slow cooked star of a dish! – cruchy snake beans, sweet red peppers, buttery new potatoes and butter beans.

Slow Cooked Goan Red Butternut Pumpkin, Sweet Corn, English Spinach, Button Mushrooms & Chick Peas

May 14, 2019

This robust Goan Red spice base is perfect for slow cooking sweet dense butternut pumpkin, juicy sweetcorn, earthy mushrooms and wholesome nutty chickpeas.