Mamta not sure whats happened but this recipe - http://www.mamtaskitchen.com/recipe_display.php?id=13563 is missing my name :-)

Thanks

Steve

Soeey, I had repeated the title in place of your name DOH!

Corrected now.

thanks

Steve

...and that was supposed to be sorry, not soeey!

...and that finished picture looks delicious Steve! Does the pork soften up when cooking for 2 hours or longer?. Always been a bit afraid of cooking with pork as I thought it goes hard and chewy?

Cheers

Steve

Steve it does go soft.. and if you use a fattier cut of meat more so..

Steve

I've never had a problem with the pork in pork vindaloo going hard (so long as you don't use the cut that the French call 'filet mignon': no point in wasting a prime cut in a stew).

and every reason to use a cheap cut. These cuts are usually tough when under-cooked, and chewy. To get the most from them, they must be cooked long and gently, as in a classic stew. This gives the connective tissue time to change into gelatin, giving the gravy a smoother finish and leaving the meat tender. These tough cuts tend to have better flavour, whereas 'steaks' have to be pyrolised before flavour is produced.

Lapis, thanks for that. It is nice to understand the scientific reasons behind things you have practised because they happen to be the wisdom of generations before you.