Set out a scale and the equipment for Pork vindaloo. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, apple cider vinegar, cayenne, garlic, ground cumin, ground turmeric, yellow onion, potato, kosher salt, olive oil. Pork vindaloo is cooked in Goa as its own plate, not as a copy of a restaurant menu. Fry garlic and cayenne, then simmer the pork in vinegar until it is sharp and tender. Amounts are for 4 from foods this library can count.
