Pork Vindaloo

Name: Pork Vindaloo
Cook time: 125 min
Total time: 125 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 Dried Kashmiri Red Chilies, stems removed; 100ml White Vinegar, or Goan palm vinegar, if available; 10 cloves of Garlic; 1 piece of Ginger, fresh, 2.5 cm; 2 tsp Cumin Seeds; 2 tsp Coriander Seeds; 1 tsp Black Peppercorns; 1 tsp Brown Mustard Seeds; 8 Cloves, whole; 1 stick of Cinnamon, 5 cm; 1 tsp Ground Turmeric; 1 tsp Salt; 800g Pork Shoulder, cut into 3 cm cubes; 2 medium Onions, thinly sliced; 2 tbsp Neutral Oil; 1 tbsp Jaggery, or dark brown sugar, grated; 1 tsp Salt, plus more to taste; 300ml Water

This Pork Vindaloo is a bold, tangy, and warming Goan-style curry that balances fiery red chilies with bright vinegar, warming whole spices, and a touch of jaggery for depth. Tender cubes of pork shoulder simmer in a glossy, spiced gravy until meltingly soft — perfect with steamed rice or crusty bread. The long marination and slow cooking let the flavors mellow into a richly layered, comforting dish.

This Pork Vindaloo is a bold, tangy, and warming Goan-style curry that balances fiery red chilies with bright vinegar, warming who... Show more

Traditional Indian Recipe

Health Grade

S+ · Outstanding

Rating

4.2

Time

2 hrs

Price

5,84 €

Calories

904 kcal

healthy

nutritious

meal prep

one pot

Method

Prep the ingredients

Peel and thinly slice the onions. Peel the garlic. Peel the ginger and roughly chop it so it blends easily. Cut the pork shoulder into 3 cm cubes if it is not already cut, trimming off any very thick surface fat but keeping enough for flavor.

Blend the masala

Tear the dried Kashmiri chilies into smaller pieces and, if you want a slightly gentler heat, shake out some of the seeds. Add them to a jug blender with the white vinegar, cumin seeds, coriander seeds, black peppercorns, brown mustard seeds, whole cloves, cinnamon stick, ground turmeric, the peeled garlic, the chopped ginger, and salt. Blend for 30 to 60 seconds, stopping to scrape down the sides as needed, until you have a thick, smooth, brick-red paste.

Marinate the pork

Put the pork in a bowl and rub in all of the vindaloo paste, making sure every piece is thoroughly coated. Let it sit for 30 minutes at room temperature, or refrigerate it for longer if you want to get ahead.

Heat the pot

Set a heavy-bottomed Dutch oven or deep sauté pan over medium heat. Add the neutral oil and let it heat for about 1 minute, until it looks loose and shimmering.

Brown the onions

Add the sliced onions to the hot oil and cook over medium heat for 10 to 12 minutes, stirring often, until they soften, shrink down, and turn a deep golden brown. You want real color here, because the onions build sweetness and depth for the whole curry.

Sear the pork

Add the marinated pork along with every bit of paste left in the bowl. Spread it out as much as you can and let it cook undisturbed for 3 minutes, then stir and keep cooking for 3 minutes more, until the pork loses its raw look and the paste darkens slightly and smells deeply fragrant.

Simmer the vindaloo

Stir in the jaggery, the remaining 1 teaspoon salt, and the water. Bring the pot up to a gentle boil, then lower the heat so the curry barely simmers. Cover partially and cook for 35 minutes, stirring once or twice, then uncover and simmer for 10 to 15 minutes more, until the pork is fork-tender and the sauce is thick, glossy, and clings to the meat.

Rest the curry

Turn off the heat and let the vindaloo rest for 10 minutes before serving. This short pause helps the sauce settle and the sharp vinegar edge mellow into the spices.

Serve

Taste and add a little more salt if needed. Spoon the pork vindaloo into bowls or onto a platter, making sure everyone gets plenty of sauce, and serve it hot with rice, flatbreads, or crusty bread for soaking up every last bit.