Main CourseDinner

Pork Vindaloo

Name: Pork Vindaloo
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 7 h 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 700 g pork shoulder cut into 2.5 cm cubes; 8 pcs dried red chili stems removed; 1 tsp cumin seed; 0.5 tsp black peppercorn; 4 pcs clove; 2 pcs cardamom pod; 2 pcs cinnamon stick 2 cm piece; 0.5 tsp turmeric powder; 2 tbsp ginger chopped; 4 clove garlic chopped; 0.5 cup white vinegar; 2 tbsp vegetable oil; 1 pcs yellow onion finely chopped; 0.5 cup water; 1 tsp salt; 1 tsp sugar

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

Gluten-free

Mise en place

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

53%Score

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

Storage

Store leftover pork vindaloo in an airtight container in the refrigerator.

Reheating

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.