I really like Pork Vindaloo. I find that when I use pork shoulder, even well trimmed, it is very fatty. I know that is the nature of pork shoulder. If I make it a day in advance, I can remove the top layer of fat before reheating. If I don't have time though, I am wondering if using pork loin or pork tenderloin would work. I usually make it in a pressure cooker. Obviously it would need to be cooked much less. Any thoughts?
You don’t need a full day for the fat to come to the top, a few hours in the fridge should do it.
With loin, the risk is that in the time the meat cooks, the flavors will not meld enough. You might get a better result by skipping the pc (everything cooks together longer), or removing the meat when it’s done and cooking the gravy further till the right depth of flavor is achieved.
Tenderloin is a good idea. If you decide to use loin I would brine first.
In "660 Curries," Raghavan Iyer recommends using loin chops for his pork vindaloo recipes and I've been very pleased with the result. Fattier than loin, but not so much as shoulder.
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