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Pork Vindaloo
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 

A Portuguese inspired Goan Delight… Spicy, Slow Cooked n Aromatic… Pork Vindaloo…!!

Course: Side Dish
Cuisine: Indian
Keyword: goan, indian, pork vindaloo
Servings: 5
Author: Akhila
Ingredients
For masala paste
  • 2 lb. pork meat
  • 2-3 dry red chilies
  • 2 tbsp Kashmiri chili powder
  • 8-10 garlic cloves
  • 1 big piece of ginger
  • 1 tbsp black pepper corns
  • 1 cinnamon stick
  • 8 cloves
  • 3-4 cardamom
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp sugar/brown sugar
  • 3-4 tbsp vinegar
  • 1 tsp turmeric powder
  • water (as needed)
  • salt (as needed)
For the curry
  • 1 onion (finely chopped)
  • Oil (as required)
  • 1 cup hot water (or more)
Instructions
  1. Clean and cut pork into small cubes.
  2. Prepare the masala by grinding the ingredients listed under masala above, to make a paste. Add water as needed to make the paste smooth.
  3. Marinate the pork in the masala for at least 3-4 hours, overnight marination would be ideal.
  4. Heat oil in a pan, add chopped onions and saute by adding a little salt until they are soft and caramelized.
  5. Add the marinated pork pieces and place the lid, cook on a high heat for 8 minutes stirring midway so that the meat gets evenly seared.
  6. Add 1 cup of hot water (or more if you prefer more gravy to your dish), close the lid and slow cook on low heat for about 45 mins to 1 hour until pork becomes tender. Stir at regular intervals to allow the juices from the pork to ooze out and cook well with the masala.
  7. Once the curry has reduced and pork tender, check the seasoning, add if needed, giving it a final stir.
  8. Serve warm with Rice, Appam or Naan/bread.
Notes

1. Meat with more fat is preferred, tenderloin or shoulder cut goes well too.

2. Adjust the spiciness according to your choice while adding chilies.

3. You can use distilled white vinegar or apple cider vinegar for the marination.