Pork Vindaloo
Goa's fiery, tangy pork curry, descended from a Portuguese dish of pork in wine vinegar and garlic: pork shoulder marinated overnight in a paste of dried chillies, vinegar and spices, then braised until dark, sharp and hot.
Ingredients
Ingredients
- 12 dried red chillies, stems removed
- 300 ml hot water
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 6 whole cloves
- 1 cinnamon stick, 5 cm
- 1/2 tsp mustard seeds
- 1/2 tsp ground turmeric
- 8 cloves garlic
- 30 g ginger
- 100 ml white wine vinegar
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1 kg boneless pork shoulder, in 4 cm cubes
- 3 tbsp sunflower oil
- 2 onions, finely chopped
- 600 g steamed basmati rice, to serve
Nutrition (estimated)
high confidenceRecipe total: 5957 kcal · P 348g · C 663.7g · F 196.1g
Estimated from 17 of 17 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Soak the chillies in 100 ml of the hot water for 15 minutes.
- 2Toast the cumin seeds, peppercorns, cloves, cinnamon and mustard seeds in a dry pan for 1–2 minutes until fragrant, then grind them finely.
- 3Blend the chillies and their soaking water with the ground spices, turmeric, garlic, ginger, vinegar, sugar and salt into a smooth paste.
- 4Coat the pork in the paste and marinate in the fridge for at least 6 hours, ideally overnight. The vinegar tenderises the meat and seasons it right through.
- 5Heat the oil in a heavy casserole and fry the onions over medium heat for 12–15 minutes until deep brown.
- 6Add the pork with all its marinade and fry, stirring, for 8–10 minutes until the paste darkens and the oil separates.
- 7Add the remaining hot water, cover and simmer gently for 1 hour 30 minutes, stirring now and then, until the pork is tender and the sauce thick. Taste for salt, vinegar and sugar: it should be hot and sour and only faintly sweet.
- 8Rest for 10 minutes before serving with the rice; like most braises, it is even better the next day.
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Questions and answers
How long does Pork Vindaloo take to make?
About 140 minutes: 25 min prep and 115 min cooking.
What ingredients do you need for Pork Vindaloo?
17 ingredients: dried red chillies, hot water, cumin seeds, black peppercorns, whole cloves, cinnamon stick, mustard seeds, ground turmeric, garlic, ginger, white wine vinegar, brown sugar and 5 more.
How many servings does this Pork Vindaloo recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Pork Vindaloo?
About 993 kcal, with 58 g protein, 110.6 g carbohydrate and 32.7 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Pork Vindaloo recipe suit?
It is gluten-free and dairy-free.
What cuisine is Pork Vindaloo?
Pork Vindaloo comes from Indian cuisine.
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