Goan pork neck
The spicy curry flavours pair well with a salad of tomato wedges, red onion and mint dressed with olive oil and sherry and vinegar. Note
Ingredients
- 5 peeled, chopped eschalots
- 1/4 cup cider vinegar
- 2 tablespoon olive oil
- 2 tablespoon garam masala spice mix
- 1 tablespoon brown sugar
- 4 pieces ginger, peeled, chopped
- 4 garlic cloves, peeled, chopped
- long green chilli, chopped
- 1 teaspoon ground turmeric
- 1.5 kilogram boneless rolled pork neck, skin off (reserved)
- salad, to serve
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