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Vindaloo Pork Belly Street Tacos
Sue Lau
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course
Main Course
Cuisine
Indian, Mexican, Tex-Mex
Servings
12
street tacos
Ingredients
1x
2x
3x
For the Vindaloo Pork:
12
ounce
package fully cooked pork belly
diced
1
tablespoon
olive oil
1
cup
diced onion
2
cups
Simply Potatoes brand refrigerated diced potatoes
1-1/2
teaspoons
cumin seed
2
teaspoons
minced garlic
2
teaspoons
minced fresh ginger
Vindaloo Curry Sauce:
1
cup
water
2
tablespoons
white vinegar
1/2
teaspoon
tamarind paste
1-1/2
tablespoons
tomato paste
1
teaspoon
paprika
1
teaspoon
cayenne pepper
1-1/2
teaspoons
turmeric
1
teaspoon
black pepper
1/2
teaspoon
garam masala
1
teaspoon
granulated sugar
For the Tacos:
11
ounce
package Mission brand street taco mini flour tortillas
1
cup
Indian hot onion relish
1
cup
cilantro leaves
Instructions
Heat oil in a skillet and brown the diced onion with the potatoes, cumin seed, garlic and ginger for about 12-15 minutes or until browned.
Stir in pork and brown lightly.
Add ingredients for the curry sauce and simmer until lightly thick.
Heat tortillas and fill with curry mixture, and top with hot onion relish if desired, and a few cilantro leaves.
Notes
Allow 2-3 tacos per person as the street tacos are smaller than regular ones.
From the kitchen of palatablepastime.com
Keyword
Pork Belly, Street Tacos, Vindaloo Curry
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