Pork Vindaloo
A fiery, vinegar-forward Goan curry descended from a Portuguese wine-and-garlic marinade — the meat marinates for hours in a ground spice-vinegar paste before cooking.
Meat
⚠ Contains: Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 800g pork shoulder, cubed
- 8-10 dried Kashmiri chilies, soaked
- 1 tbsp cumin seeds, 1 tsp black peppercorns, 1 tsp mustard seeds
- 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods
- 8 cloves garlic, 2-inch ginger
- 1/2 cup malt or palm vinegar
- 1 tsp turmeric
- 2 onions, finely chopped
- 1 tbsp sugar or jaggery
- 3 tbsp oil
- Salt, to taste
Steps
- Blend the soaked chilies, cumin, peppercorns, mustard seeds, cinnamon, cloves, cardamom, garlic, ginger, vinegar, and turmeric into a smooth paste.
- Toss the pork with the paste, cover, and marinate in the refrigerator for at least 4 hours, ideally overnight.
- Heat oil in a heavy pot and fry the onions until deep golden brown.
- Add the marinated pork along with all the paste clinging to it, and cook over medium-high heat for 10 minutes, stirring often.
- Add enough water to just cover the meat, cover the pot, and simmer gently for 45-60 minutes, until the pork is tender and the sauce has thickened.
- Stir in the sugar or jaggery and season with salt. Simmer uncovered a final 5-10 minutes to concentrate the sauce, then serve with rice.