Indian
Pork Vindaloo
A Goan pork curry with a sharp vinegar heat, deep red chilli colour, and warm spices that soak into the meat as it cooks slowly. It is best served with steamed rice or soft poi-style bread to catch the tangy gravy.
Watch it madeManchatti Kitchen · 2:54
Ingredients
- Pork shoulder or belly, cut into 3 cm pieces500g
- Dried Kashmiri red chillies, stems removed6
- Dried hot red chillies2
- Cumin seeds1 tsp
- Coriander seeds1 tsp
- Black peppercorns1/2 tsp
- Cloves4
- Cinnamon stick2.5 cm piece
- Green cardamom pods2
- Mustard seeds1/2 tsp
- Turmeric powder1/4 tsp
- Garlic cloves6
- Fresh ginger2.5 cm piece
- Goan palm vinegar or coconut vinegar1/4 cup
- Jaggery or brown sugar1 tsp
- Salt1 tsp, or to taste
- Neutral oil2 tbsp
- Onion, finely chopped1 medium
- Water3/4 cup, as needed
Method
- Toast the Kashmiri chillies, hot chillies, cumin seeds, coriander seeds, peppercorns, cloves, cinnamon, cardamom, and mustard seeds in a dry pan over low heat for 1 to 2 minutes until fragrant, taking care not to burn them.
- Soak the toasted chillies in warm water for 10 minutes, then drain them.
- Grind the soaked chillies, toasted spices, turmeric, garlic, ginger, vinegar, jaggery, and salt into a smooth, thick paste.
- Rub the vindaloo paste thoroughly into the pork, cover, and marinate for at least 4 hours, preferably overnight in the refrigerator.
- Heat the oil in a heavy pot over medium heat and fry the chopped onion until deep golden brown.
- Add the marinated pork with all the paste and fry for 8 to 10 minutes, stirring often, until the oil begins to separate and the raw spice smell fades.
- Add 1/2 cup water, scrape the bottom of the pot, cover, and simmer gently for 45 to 60 minutes until the pork is tender.
- Uncover and simmer for another 5 to 10 minutes, adding a little more water if needed, until the gravy is thick, glossy, and clings to the pork.
- Taste and adjust salt or vinegar, then rest the vindaloo for 10 minutes before serving.
Common questions
Can I substitute the vinegar in pork vindaloo if I don’t have Goan palm vinegar?
Yes. Coconut vinegar is the closest substitute. If needed, use red wine vinegar or white vinegar, but start with a little less and taste, since they can be sharper than palm vinegar.
How long should I marinate the pork for the best flavor?
Marinate at least 4 hours, but overnight in the refrigerator gives noticeably deeper flavor and better tenderness. If you’re short on time, even 2 hours helps, but the spice paste will be less developed.
What are the most common mistakes when making vindaloo paste and curry?
The biggest mistakes are burning the spices, under-toasting them, and not cooking the paste long enough with the pork. Also avoid adding too much water early; the dish should fry first so the oil separates before simmering.
How should I store leftover pork vindaloo, and does it taste better the next day?
Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. It often tastes even better the next day as the spices meld and the sauce deepens.
What should I serve with pork vindaloo?
Serve it with steamed rice, soft flatbread, or poi if you can find it. A simple cucumber salad, sliced onions, or plain yogurt helps balance the heat and acidity without competing with the spices.