• 2 medium brown onions finely sliced
  • 3 tablespoons cooking oil
  • 4 pork trotters cut into quarters
  • 1 kg pork collar butt cut into large cubes
  • 4 Green Chili de-seeded
  • 1 cup fresh chopped coriander


Heat oil in slow cooker or pressure cooker, add sliced onions and fry until golden brown;
Add pork and fry until sealed off and brown , stirring occasionally.
Add VINDALHO CURRY PASTE and coriander.
Mix well and fry on medium heat, stirring to prevent sticking. If necessary, sprinkle a little hot water.
When mixture looks “glazed” add water – enough to cover meat – and cook as per slow cooker/pressure cooker instructions until meat is falling apart and trotters gooey and soft.
Add chillies and season for salt if required.

Serving Suggestions

Serve with boiled basmati rice, sour dough bread or chapatis and Goan Cuisine Lime Pickle.

Serves at least 12-15 people