Abraham Sunu Chacko
Thru The Eyes of Abraham
Pork Vindaloo
Hot and tangy, this dish is from the heart of beautiful Goa on India’s Western coast. Cooked in vinegar and typically served 1 – 2 days after it is made. A great dish to make when entertaining as it can be made ahead of time. Get your recipe here: chackoskitchen.com/2012/04/pork-vindaloo/
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Uploaded on April 8, 2012
Taken on April 8, 2012
Pork Vindaloo
Hot and tangy, this dish is from the heart of beautiful Goa on India’s Western coast. Cooked in vinegar and typically served 1 – 2 days after it is made. A great dish to make when entertaining as it can be made ahead of time. Get your recipe here: chackoskitchen.com/2012/04/pork-vindaloo/
368
views
0
faves
0
comments
Uploaded on April 8, 2012
Taken on April 8, 2012