As I have developed patience in the kitchen, I have learned to do things like working with loads of individual spices, properly measuring them out, toasting, grinding, you get the picture.
Recently, I have tried making both chicken vindaloo and pork vindaloo and I've had one consistent problem: inability of the flavors to penetrate the meat.
In the case of the chicken, I used my favorite cut: thigh. For the pork, which I have only made once, I cubed some center cut pork chops which I feared from the beginning would be dry.
Her is the recipe I used for the pork vindaloo:
Quite tasty, even though I used yellow mustard seed instead of black mustard seed, which along with the dried red peppers, I did not have.
So, please, offer this novice some assistance. How do I turn this into a dish where the paste permeates the meat as opposed to meat in sauce.
Thanks in advance.