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Here’s a flavorful Goan-style Pork Vindaloo recipe with a balance of heat, tang, and rich spices. Traditionally, vindaloo gets its signature flavor from vinegar and garlic (“vinha d’alhos” from Portuguese cuisine).
Pork Vindaloo
Ingredients
For the marinade
- 2 lb (900 g) pork shoulder or pork butt, cut into 1½-inch cubes
- 2 tbsp white vinegar or palm vinegar
- 1 tbsp tamarind paste (optional but recommended)
- 8 cloves garlic
- 1-inch piece ginger
- 6–8 dried Kashmiri chilies (or substitute mild dried red chilies)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- 4 cloves
- 1 small cinnamon stick
- ½ tsp turmeric
- 1 tsp paprika
- 1 tsp salt
For the curry
- 2 tbsp oil
- 2 medium onions, finely sliced
- 2 green chilies, slit
- 1 cup water or stock
- 1 tsp sugar or jaggery
- Salt to taste
Some ingredients are available to purchase HERE
Instructions
1. Make the vindaloo paste
- Soak dried chilies in hot water for 10 minutes.
- Toast cumin, coriander, peppercorns, cloves, and cinnamon in a dry pan until fragrant.
- Blend soaked chilies, toasted spices, garlic, ginger, vinegar, tamarind, turmeric, paprika, and salt into a smooth paste.
2. Marinate the pork
- Coat pork thoroughly with the vindaloo paste.
- Marinate at least 4 hours, preferably overnight.
3. Cook the curry
- Heat oil in a heavy pot.
- Fry onions until deep golden brown.
- Add green chilies.
- Add marinated pork and cook on medium-high heat for 8–10 minutes until browned.
4. Simmer
- Add water or stock.
- Cover and simmer 45–60 minutes until pork is tender.
- Stir occasionally and add more water if needed.
5. Balance flavors
- Add sugar or jaggery near the end.
- Adjust salt and vinegar to taste. Vindaloo should be spicy, tangy, and slightly sweet.
Serve with
- Steamed basmati rice
- Goan bread rolls (pão)
- Naan or paratha
Tips
- Pork shoulder works best because the fat keeps it tender.
- Vindaloo tastes even better the next day.
- For extra authenticity, use coconut palm vinegar if available.
