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Pork Vindaloo Recipe

Pork Vindaloo Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 7 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Goan, Indian
Calories 350 kcal

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 Pork
    In 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 Paste
    In 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 Tomatoes
    Heat 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 Pork
    Add 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 Curry
    Add 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 Hot
    Garnish 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.
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