Goan Hot Pork Curry (Vindaloo)

The name of this dish is a garbled pronunciation of the original Portuguese dish introduced to Goa in the 15th century, “carne de vinha d’alhos“. Throw in a Goan twist to the Portuguese original dish of meat marinated in wine-vinegar and garlic, and you’ve got Goan Vindaloo. The “Goan twist” is to add a burst of flavor and heat with the addition of hot chili peppers, tamarind, black pepper, cardamom, and cinnamon.

Pork Vindaloo – Hot Vinegared Pork Curry

This is one of those spicy hot dishes that if you're going to go for it, go the whole way. The combination of pork cubes marinated in vinegar and coupled with tons of different Indian spices and hot chillies make this a truly outstanding eating experience. Like most Indian dishes, the ingredient list is long, but the recipe has only a few easy steps.
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Course: Lunch, Main Course
Cuisine: Indian, South Indian
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Marinate: 4 hours
Total Time: 5 hours 35 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Food Processor or blender
  • 8-inch heavy bottomed skillet with lid
  • 6 quart saucepan or wok with lid
  • Spice grinder

Ingredients

  • lb Boneless pork shoulder, cut into 1½-inch chunks
  • 1 tsp Salt
  • cup White or apple cider vinegar
  • 2 inch Piece ginger, peeled and sliced thin
  • 1 tsp Poppy seeds
  • 1 tsp Cumin seeds
  • 10 whole Black peppercorns
  • 1 tbsp Crushed red pepper flakes (or tradition 6 chiles de árbol, stemmed)
  • 4 whole Cloves
  • tbsp Tamarind concentrate
  • ½ tsp Turmeric
  • 8 cloves Garlic, peeled; 4 roughly chopped and 4 crushed
  • 5 small Red Thai chiles, stemmed (or 2 jalapenos)
  • cup Coconut or vegetable oil
  • 1 tsp Black mustard seeds
  • 2 sticks Cinnamon
  • 4 small Green Thai chiles, haved (or 1 serrano or jalapeno)
  • 1 large Onion, sliced
  • tsp Dark brown sugar
  • Kosher salt

Instructions

  • Marinate Pork – Mix pork cubes with vinegar and 1 tsp salt in a plastic freezer bag.
    In a skillet over medium heat, roast cumin and poppy seeds, peppercorns, cloves, and dried chili until seeds begin to pop, about 2 minutes. Let cool slightly and then move them to a spice grinder to grind into a fine powder. Massage into the marinating pork.
    In a food processor or blender, puree garlic, red chilis, tamarind, turmeric, and ginger into a paste. Add to to pork, Seal bag and place in the refrigerator for at least 4 hours.
  • Cook Vindaloo – Heat oil over medium-high heat in a 6 quart saucepan, soup pot, or wok. Cook mustard seeds and cinnamon sticks until seeds pop, 1-2 minutes. Add green chilis, chopped garlic, onion, and a pinch of salt. Cook until onions are slightly caramelized, about 10 minutes. Stir in pork and all the marinade and cook about 7 minutes to brown the paste. Add 1½ cups water and bring to a boil. Cover and reduce heat to medium low. Cook about 1 hour until pork is tender Stir from time to time. Remove cover, add brown sugar, and cook until thickened, another 10 minutes. Serve in a warmed bowl with a yogurt raita, white rice, and a flat bread for scooping.

Notes

  • Vindaloo may be made in advance and reheated just before eating.

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