Goan Pork Vindaloo
Pork slow-cooked in a fiery vinegar-garlic masala, the dish that gave the world 'vindaloo' after Goan Catholic cooks adapted the Portuguese carne de vinha d'alhos.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 25 g
- carbs
- 7 g
- fibre
- 2 g
- protein
- 30 g
- calories
- 380 kcal
Instructions
- 1
Grind the chillies, garlic, ginger, cumin, peppercorns, cinnamon, and cloves with vinegar into a smooth paste.
- 2
Coat the pork cubes in this paste. Leave them in the fridge overnight to marinate.
- 3
Heat oil in a heavy pot. Fry the sliced onions until they turn deep golden brown.
- 4
Add the marinated pork along with all the masala (spice mix). Cook on medium heat for 10 minutes.
- 5
Pour in enough water to just cover the meat. Bring the liquid to a boil.
- 6
Cover and simmer on low heat for 45-50 minutes, stirring occasionally, until the pork is tender.
- 7
Stir in the sugar and adjust the salt. Simmer uncovered for 5 more minutes to thicken the gravy.
- 8
Let the dish rest for at least 30 minutes before serving, as vindaloo tastes better with time.
Chef's tips
Marinate the meat overnight for the deepest flavour. Balance the sharpness of the vinegar with a little sugar rather than reducing the chilli.
Ingredient substitutions
- palm vinegar → cane or cider vinegar
Storage
Refrigerate up to 3 days; flavour deepens with time.
Reheating
Reheat gently on the stovetop, adding a splash of water if too thick.
Common mistakes to avoid
- •Rushing the marinating time, which leaves the pork without much flavour.
Serving suggestions
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