Pork Vindaloo
The original Goan vindaloo — pork marinated overnight in palm vinegar, then cooked with a fiery paste of dried Kashmiri chillies, garlic, and warm spices. Derived from the Portuguese 'carne de vinha d'alhos', this is nothing like its diluted British interpretation.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
| 500 grams | pork, cut into cubes |
| 2 tablespoons | vegetable oil |
| 2 medium | onions, finely chopped |
| 1 tablespoon | ginger-garlic paste |
| 2 tablespoons | vinegar |
| 1 teaspoon | sugar |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | mustard seeds |
| 2 inches | cinnamon stick |
| 4 | cloves |
| 4 | black peppercorns |
| 2 | green cardamom pods |
| 1 | bay leaf |
| — | salt to taste |
| 1 cup | water |
Instructions
- 1 In a bowl, marinate the pork cubes with vinegar, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Set aside for at least 30 minutes.
- 2 Heat oil in a pan over medium heat. Add mustard seeds, cinnamon stick, cloves, peppercorns, cardamom pods, and bay leaf. Sauté until aromatic.
- 3 Add the chopped onions to the pan and cook until they turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- 5 Add the marinated pork to the pan and cook on high heat until the meat is browned on all sides.
- 6 Reduce the heat to low, add water, and cover the pan. Let it simmer for about 45 minutes, stirring occasionally, until the pork is tender.
- 7 Add sugar and adjust salt to taste. Cook for another 5 minutes to blend the flavors.
- 8 Serve hot with steamed rice or bread.
Tips
For an authentic taste, use palm vinegar if available. Adjust the spice level by varying the amount of red chili powder.