Pork Vindaloo
This fiery and flavorful pork vindaloo features tender chunks of pork marinated in a rich, spiced vinegar mixture and slow-cooked to perfection. It's a classic Goan dish known for its tangy, spicy, and slightly sweet profile. Best served with rice or naan to soak up the delicious sauce.
An original recipe by Forkin
- Total time
- 7 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 516 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gpork shoulder, cut into 2.5 cm cubes
- 2 tbspvegetable oil
- 1 pcsyellow onion, finely chopped
- 0.5 cupwater
- 1 tspsalt
- 1 tspsugar
spice paste
- 8 pcsdried red chili, stems removed
- 1 tspcumin seed
- 0.5 tspblack peppercorn
- 4 pcsclove
- 2 pcscardamom pod
- 2 pcscinnamon stick, 2 cm piece
- 0.5 tspturmeric powder
- 2 tbspginger, chopped
- 4 clovegarlic, chopped
- 0.5 cupwhite vinegar
Equipment
spice grinder · dry pan · blender · large bowl · heavy-bottomed pot · lid
The method
Step by step
- 1
In a dry pan over medium heat, lightly toast the dried red chilies, cumin seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick for 2-3 minutes until fragrant.
About 3 min
Cook’s note: Be careful not to burn the spices, as this will make them bitter.
- 2
Transfer the toasted spices to a spice grinder or mortar and pestle and grind them into a fine powder.
About 2 min
- 3
Add the ground spices to a blender along with the turmeric powder, chopped ginger, chopped garlic, and white vinegar. Blend until a smooth paste forms, adding a tablespoon of water if needed to help it blend.
About 5 min
- 4
Place the pork cubes in a large bowl, pour the prepared vindaloo paste over them, and mix well to ensure all pork is coated.
About 2 min
Cook’s note: Use gloves to avoid chili irritation.
- 5
Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight.
About 6 hr
Cook’s note: Longer marination results in deeper flavor.
- 6
When ready to cook, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
- 7
Add the finely chopped yellow onion and cook until softened and lightly golden, about 8-10 minutes.
About 10 min
- 8
Add the marinated pork and any remaining marinade to the pot. Sear the pork on all sides for about 5-7 minutes until lightly browned.
About 7 min
- 9
Pour in the water, stir in the salt and sugar, then bring the mixture to a gentle simmer.
About 3 min
- 10
Reduce the heat to low, cover the pot, and let it simmer for 50-60 minutes, or until the pork is very tender and easily pulls apart.
About 1 hr
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 11
Taste and adjust seasoning as needed.
About 1 min
Cook’s note: You might want more salt, sugar, or a touch more vinegar for tang.
- 12
Serve hot with steamed rice or Indian bread.
Per serving
Nutrition
- Calories
- 516kcal
- Protein
- 31.1g
- Carbs
- 7.3g
- Fat
- 38.9g
- Fibre
- 1.3g
- Sugar
- 2.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pork vindaloo in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick, or in the microwave until heated through.
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