Name: Pork Vindaloo – Goan Style
Prep time: 25 min
Cook time: 60 min
Total time: 1525 min
Yield: 4 People
Cuisine: Indian
Ingredients: 10 grams Dried Tamarind; 2 tbsp Warm Water (for soaking tamarind); 8-10 Kashmiri Red Chilies (dried); 1 inch piece Ginger; 8-10 cloves Garlic; 1 inch piece Cinnamon Stick; 1 tsp Cumin Seeds; 1 tsp Black Peppercorns; 5-6 Cloves; 2 tbsp Coconut Vinegar; 1/4 cup Water (for blending paste); 1 kg Boneless Pork Shoulder (cubed, with skin and fat); All of the above Vindaloo Paste; 1 tsp Salt; 2 tbsp Olive Oil; 1 large Red Onions (finely diced); 1/2 tsp Salt; 1 cup Water; 1 tbsp Raw Sugar (or black coconut jaggery); 1 tbsp Coconut Vinegar; 1 tsp Kashmiri Chili Powder (optional, for color); as needed Fresh Coriander (for garnish); as needed Cooked Rice (for serving)

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Tamarind
Place the dried tamarind in a small bowl and pour warm water over it. Let it soak for to soften.
Make Vindaloo Paste
In a blender, combine the Kashmiri red chilies, ginger, garlic, cinnamon stick, cumin seeds, black peppercorns, and cloves. Blend these dry spices into a coarse powder. Then, add the soaked tamarind (including the soaking water) and coconut vinegar. Add 1/4 cup of water to aid blending. Blend until a smooth, thick paste is formed.
Marinate the Pork
Place the cubed pork shoulder in a large bowl. Add the prepared vindaloo paste and 1 tsp of salt. Using gloves, thoroughly mix the paste and salt into the pork, ensuring every piece is well coated. Cover the bowl and refrigerate to for .
Sauté Onions
In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the finely red onions and 1/2 tsp of salt. the onions, stirring occasionally, until they become translucent and slightly golden, about .
Cook the Pork
Add the pork to the pot with the onions. Mix well to combine. Pour in 1 cup of water. Cover the pot with a lid and let it cook on low heat. Stir every , adding small amounts of water if the curry starts to dry out. Continue cooking for about , or until the pork is fork-tender and the liquid has significantly.
Adjust Flavors and Finish Cooking
Once the pork is tender and the liquid has , add the raw sugar (or black coconut jaggery), an additional 1 tbsp of coconut vinegar, and a splash of water. Stir well. If desired, add 1 tsp of Kashmiri chili powder for a deeper red color (though it may not significantly change the color). Continue to cook uncovered for another , allowing the flavors to meld and the sauce to thicken to your desired consistency. Taste and adjust seasoning if needed.
Serve
Serve the hot Pork Vindaloo with white rice. Garnish with fresh coriander for a touch of freshness and visual appeal.

Before You Cook

Helpful details before you start

Spice LevelHot

Red chili · Ginger · Black pepper · Kashmiri chili

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Variations

Simple ways to adapt this recipe.

For a spicier vindalooCustomise
Add more Kashmiri red chilies or other hot chilies to the paste.
If you preferCustomise
You can use boneless pork shoulder without the skin.
Substitute raw sugar with blackIngredient swap
Substitute raw sugar with black coconut jaggery for a more traditional sweetness and depth of flavor.

Helpful Tips

Small details that can improve the final result.

PreparationMarinate the Pork for a
Marinate the pork for a full 24 hours to allow the flavors to deeply penetrate the meat.
Flavour tipFor an Authentic Taste
Use pork shoulder with skin and fat, as it renders out delicious flavor and richness.
Ingredient noteIf You Can Find Black Coconut Jaggery
Use it instead of raw sugar for a more traditional Goan flavor profile.
PreparationAdjust the Spiciness to Your
Adjust the spiciness to your preference by adding more red or green chilies during the paste preparation or cooking process.
Cooking tipCook the Vindaloo Low and
Cook the vindaloo low and slow until the pork is fork-tender and the sauce has thickened to a rich consistency.

Pork Vindaloo – Goan Style

1525 mins

Indian · Goan

25 min

60 min

4 People

~750 kcal

For Vindaloo Paste

For Pork Marinade

For Cooking

Prepare Tamarind

Make Vindaloo Paste

Marinate the Pork

Sauté Onions

Cook the Pork

Adjust Flavors and Finish Cooking

Serve

Comments (0)

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