Featuring fall-apart tender shredded pork in a silky curry sauce with layers of flavor from caramelized onions, ripe tomatoes, sweet coconut, and earthy spices, our Pork Vindaloo meal is not one to miss! We balance out those bold flavors with sides of fragrant jasmine rice and sweet green peas.
Meal Card: Pork Vindaloo with Aromatic White Rice
Ingredients
- 1-2 packets vindaloo sauce
- 1-2 packages shredded pork
- 1-2 packets jasmine white rice
- 1-2 packets green peas
Directions
1) Run packet of vindaloo sauce under warm water to thaw. Open shredded pork and place in a Suvie pan. Open vindaloo sauce and pour over the pork. Place the pan in the top zone of Suvie.
2) Before opening, tap jasmine rice and green peas on the counter to break apart. Open white rice and place in an even layer in a second Suvie pan. Open peas and scatter over the rice. Drizzle 1 tbsp oil over the peas and rice followed by ½ tsp salt and ground black pepper to taste (for 4 servings, season with 2 tbsp oil and 1 tsp salt). Place pan in the bottom zone of Suvie.
3) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 39 mins)
4) After cooking, remove pork from Suvie, leaving the rice and peas in the bottom zone to keep warm. Shred the pork with two forks and stir into the sauce until well combined. Season to taste with salt and pepper. If desired, return to Suvie and continue to cook for 5 minutes to warm through.
5) Remove pans from Suvie. Divide rice and peas between plates. Top with pork vindaloo sauce and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 680, Total Fat 28g, Total Carbohydrates 67g, Total Sodium 940mg, Total Protein 39g.
