Diu Vinegar Pork Vindalho
A slow-cooked pork curry marinated in vinegar, garlic and dried red chillies, a Portuguese-heritage dish found in Diu's Christian community kitchens.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •Heavy pot
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 340 kcal
Instructions
- 1
Grind soaked red chillies, garlic, ginger, cumin, peppercorns and cinnamon with vinegar until completely smooth.
- 2
Rub the ground paste and salt over the pork cubes. Chill in the fridge for at least 4 hours or overnight.
- 3
Heat mustard oil in a heavy pot. Fry the sliced onions until they turn deep golden.
- 4
Add the marinated pork along with all of its marinade. Stir everything together well.
- 5
Cook uncovered on medium heat for 10 minutes until the meat browns slightly.
- 6
Pour in enough water to just cover the pork. Bring the liquid to a boil.
- 7
Turn down the heat and cover the pot. Simmer for 45-50 minutes until the pork is tender.
- 8
Stir in jaggery (unrefined sugar) and adjust the salt. Simmer uncovered for 5 minutes until the gravy thickens.
- 9
Let the dish rest for 10 minutes before serving.
Chef's tips
Marinating overnight gives the best deep flavour. Make sure the final gravy is thick and coats the meat, not watery.
Ingredient substitutions
- pork shoulder → chicken thighs (adjust cooking time down)
Storage
Refrigerate for up to 3 days; flavour improves with resting time.
Reheating
Reheat gently on the stovetop, covered, over low heat.
Common mistakes to avoid
- •Shortening the marinating time, which leaves the dish with a flat flavour.
Serving suggestions
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