Pork Vindaloo is a spicy, tangy Goan dish made with marinated pork, slow-cooked in a blend of vinegar, garlic, and aromatic spices. This Pork Vindaloo Recipe offers an authentic taste of Goa, with tender pork and a rich, flavorful curry perfect for pairing with rice or bread.
A Spicy Goan Delight

Pork Vindaloo is a traditional Goan dish that combines marinated pork with a spicy, tangy Vindaloo paste made from Kashmiri chilies, vinegar, and a blend of aromatic spices. This Authentic Pork Vindaloo Recipe offers the perfect balance of heat and tang, making it a flavorful and rich curry that is ideal for special occasions or weekend meals. The slow cooking process ensures that the pork absorbs all the bold flavors, while the addition of vinegar provides a tangy kick. Vindaloo is a dish with Portuguese roots, but it has become a Goan favorite, often served with rice, Goan pao, or chapati.
Why is it Called “Pork Vindaloo”?
The name Vindaloo comes from the Portuguese dish “Carne de Vinha d’Alhos,” which translates to “meat marinated in wine and garlic.” When the Portuguese colonized Goa, this dish was adapted by Goans who replaced wine with vinegar and added local spices like Kashmiri chilies and cloves. Over time, the dish evolved into what is now known as Pork Vindaloo, a spicy, tangy curry that is synonymous with Goan cuisine. The tanginess from the vinegar and the heat from the spices make Vindaloo a unique and flavorful dish.

How Should Pork Vindaloo Taste?
A well-made Pork Vindaloo should have tender, succulent pieces of pork in a thick, spicy, and tangy gravy. The heat from the Kashmiri chilies should be balanced by the tanginess of the vinegar, with a hint of sweetness from the sugar. The flavor of the slow-cooked spices—cumin, coriander, and cloves—should be well-blended into the curry, and the pork should have absorbed the rich, bold flavors. The dish is meant to be spicy but with a depth of flavor that comes from the slow cooking process and marination.
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It’s About How to Make It Super Yummy or Perfect
To make the Perfect Pork Vindaloo Recipe, follow these essential tips:
- Marinate Well: The marination process is crucial. Marinating the pork for at least 6 hours, preferably overnight, allows the meat to absorb the tangy vinegar and spices.
- Use Kashmiri Chilies: These chilies provide the vibrant red color without too much heat, making them perfect for this dish. Adjust the chili quantity based on your spice tolerance.
- Slow Cooking: Cooking the pork slowly on low heat ensures that it becomes tender and flavorful. If you’re short on time, use a pressure cooker, but slow cooking brings out the best flavors.
- Vinegar Balance: The amount of vinegar is key to achieving the tangy flavor. Be careful not to overdo it, and always taste as you go to ensure the right balance.
- Let it Rest: Vindaloo tastes even better the next day as the flavors deepen. If possible, prepare it a day in advance for the best taste.

Pork Vindaloo Recipe
Equipment
- Large mixing bowl
- Pressure cooker or heavy-bottomed pan
- Blender or spice grinder
- Knife and cutting board
- Spatula
Ingredients
For Marinating the Pork:
- 1 kg pork (with fat, cut into cubes)
- 1/4 cup vinegar (preferably Goan coconut vinegar)
- 1 tsp turmeric powder
- 1 tsp salf
For Vindaloo Paste:
- 6-8 dried red Kashmiri chilies (soaked in warm water)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 1 inch cinnamon stick
- 8-10 garlic cloves
- 1 inch piece ginger
- 2 tbsp vinegar
- 1 tsp sugar
For Cooking:
- 2 tbsp oil (preferably coconut oil)
- 2 onions (finely chopped)
- 2 tomatoes (chopped)
- 1 cup water
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- 1. Marinate the PorkIn a large mixing bowl, combine the pork cubes with turmeric powder, salt, and 1/4 cup of vinegar. Mix well to coat the pork evenly.Cover and refrigerate for 6-8 hours or overnight for the flavors to penetrate the meat.2. Prepare the Vindaloo PasteIn a spice grinder or blender, grind the soaked Kashmiri chilies, cumin seeds, coriander seeds, mustard seeds, black peppercorns, cloves, cinnamon, garlic, and ginger into a smooth paste. Add 2 tablespoons of vinegar and sugar while grinding.Set the Vindaloo paste aside.3. Sauté the Onions and TomatoesHeat oil in a heavy-bottomed pan or pressure cooker over medium heat. Add the finely chopped onions and sauté until golden brown.Add the chopped tomatoes and cook until soft and pulpy.4. Cook the PorkAdd the marinated pork to the pan and sauté for 5-7 minutes until the pork begins to brown slightly.Stir in the prepared Vindaloo paste and cook for another 5 minutes to allow the spices to coat the meat.5. Simmer the CurryAdd 1 cup of water and mix well. Cover and cook on low heat for 40-50 minutes, or pressure cook for 3-4 whistles until the pork is tender and cooked through.Stir occasionally and adjust the salt as needed. The curry should have a thick, spicy gravy.6. Serve HotGarnish with fresh coriander leaves and serve the Pork Vindaloo hot with steamed rice, Goan pao, or chapati.
Notes
- Marination is Key: Marinating the pork in vinegar and spices is essential for achieving the tangy, spicy flavor that defines Vindaloo. The longer you marinate, the better the taste.
- Vinegar Choice: Goan coconut vinegar is traditionally used for Vindaloo, but you can substitute it with any good-quality white or apple cider vinegar if unavailable.
- Spice Level: Kashmiri red chilies give the dish a bright red color without too much heat. For a spicier version, you can add extra chilies or black peppercorns.
- Cooking Tip: Cook the pork slowly on low heat to allow the flavors to develop and the meat to become tender.
- Storage: Pork Vindaloo tastes even better the next day as the flavors deepen. It can be stored in the refrigerator for up to 3 days.
Conclusion
This Authentic Pork Vindaloo Recipe is a must-try for anyone who loves bold, spicy, and tangy flavors. With its roots in Portuguese cuisine and a rich history in Goan cooking, Pork Vindaloo is a dish that brings together a beautiful blend of spices, vinegar, and garlic. Whether you’re serving it with rice, Goan bread, or chapati, this dish is sure to impress with its depth of flavor and melt-in-your-mouth pork. The marination and slow cooking process ensures that every bite is packed with flavor, making it a perfect choice for festive meals or weekend family gatherings.