Talk:Pork vindaloo

Using rather undercooked Drunken pork

I recently attempted Drunken pork, but it was not cooked nearly well enough. After a month, the blood from the underdone pork seeped back into the wine. It was plainly unsuitable as drunken pork, but not wanting to waste it, I used it (and some of the wine) as a base for this version of pork vindaloo.

A creamy version

Add a tin of coconut milk, a good tablespoon of jaggery or brown sugar, a splash of nam pla and a small pot of single cream at the end of the cooking cycle and heat through for a non-authentic, but delicious, creamy vindaloo.