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Pork Vindaloo served with rice and cilantro
Spicy and tangy Pork Vindaloo curry

Goan Pork Vindaloo

Author: Flavelo
Recipes Main Courses
Vindaloo is a fascinating result of cultural fusion. Portuguese sailors brought 'Carne de Vinha d'Alhos' (meat in wine and garlic marinade) to Goa. Locals replaced wine with vinegar and added their own spices (chili, ginger, cardamom). The result is a fiery, tangy, complex curry that is far more than just 'spicy meat'.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian (Goa)

Ingredients

Equipment Needed

  • Large pot or wok
  • Food processor or mortar (for the paste)

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Vindaloo Paste: Blend garlic, ginger, chili, turmeric, cumin, garam masala, and vinegar into a smooth paste.

Tip: The vinegar helps 'bloom' the spices and will tenderize the meat.
2 ✓

Marinate: Coat the pork cubes thoroughly with the spice paste. Let sit for at least 20 minutes (or overnight for best results).

Tip: The acidic marinade penetrates the meat fibers deeply.
3 ✓

Base: Heat oil in the pot and fry the onions until deep golden brown.

Tip: Deeply caramelizing the onions provides the sweet base note of the curry.
4 ✓

Sear: Add the marinated meat (and any remaining paste). Fry for a few minutes until fragrant.

Tip: Stir constantly so the spices don't burn.
5 ✓

Simmer: Pour in the coconut milk (or water for a drier version). Season with salt. Cover and simmer on low for 45-60 minutes until pork is tender.

Tip: Coconut milk mellows the vinegar and chili. Traditional versions use water and cook down to the fat, but coconut adds a silky texture.
6 ✓

Serve: Serve with Basmati rice to soak up the sauce.

Tip: A dollop of yogurt on the side helps cool the palate.

Recipe FAQ

It's too spicy.
Coconut milk helps tame the heat. You can also add a pinch of sugar or more potatoes to absorb the spice.
It's not thick enough.
Simmer uncovered for the last 15 minutes to reduce the liquid.

Ingredients

  • 1.5 lbs Pork Shoulder (cubed)
  • 3 tbsp Apple Cider Vinegar
  • 4 cloves Garlic
  • 1 inch Fresh Ginger
  • 1 tsp Chili Powder (adjust to taste)
  • 1 tsp Turmeric Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 2 medium Onions (chopped)
  • 1 cup Coconut Milk (optional, for creaminess)
  • 3 tbsp Vegetable Oil