this post was submitted on 27 May 2025
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Made this one semi blind. By which i mean, i had no idea what the result was supposed to taste like. I only pulled up an ingredient list when shopping without looking at the instructions.

I finally read the instructions the day of. I was surprised how sour it was when i ate it although the ingredients (vinegar and tamarind) should have been a big give away.

Definitely a very memorable and interesting curry. My SO likes it especially because he enjoys sour foods.

Recipe I followed - https://cooking.nytimes.com/recipes/1013127-pork-vindaloo

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[–] useyourmainfinger@lemmy.world 10 points 2 days ago (2 children)

I'm British and have never even considered using pork in a curry, it's always beef, chicken, lamb or goat, and we do curry a lot here. I was gonna mock you mercilessly but then I looked into it, and I think I'm gonna give it a go, I love pork generally and it looks great so yeah, thanks for the idea..

[–] idunnololz@lemmy.world 5 points 2 days ago* (last edited 2 days ago) (1 children)

As I'm sure you've read, it looks like traditionally vindaloo was made using pork. Traditional does not mean good, but at least it gives the recipe some authenticity.

[–] toy_boat_toy_boat@lemmy.world 2 points 2 days ago* (last edited 2 days ago)

"pork vindaloo" hit my ears like "seafood schwarma" at first. still not something i think i'd like, but i was really only looking for an excuse to make the comparison

[–] Thatwhiskyguy@lemmy.world 4 points 2 days ago

Pork is a excellent choice a nice big shoulder cubed up and marinated just like you would beef or lamb.