Pork Vindaloo
There’s something deeply comforting about a slow-cooked curry that fills the house with rich, spiced aromas, and pork vindaloo is exactly that kind of dish. Originating from Goa, this fiery and tangy curry was influenced by Portuguese cuisine and has since become a beloved staple across India. Traditionally made with pork marinated in vinegar and a bold blend of spices, it’s the kind of meal that demands time and patience, but the reward is tender, fall-apart meat and a sauce that’s perfectly balanced between heat, tang, and depth.
Ingredients
- 1.5 kg pork ribs or 1 kg pork belly
- 1 tsp salt
Marinade
- 1 tsp cumin seeds
- ¼ tsp black peppercorns
- 8 cloves
- 16 dried Kashmiri red chillies
- 120 ml coconut vinegar (or apple cider vinegar)
- 1-inch piece of ginger
- 16 garlic cloves
- ½ tsp turmeric
- 1-inch cinnamon stick
- 1 tsp salt
For cooking
- 4 red onions, sliced
- 1 tbsp sugar
- 1-inch cinnamon stick
Serve
- Steamed Rice
Step 1
Heat oil in a medium pan over medium heat. Add the cumin seeds, black peppercorns, and cloves. Toast until they begin to crackle, about 2 minutes.
Step 2
Add the toasted spices to a blender along with the red chillies, vinegar, ginger, and garlic. Blend into a smooth paste.
Step 3
Rub the paste all over the pork, ensuring it’s well coated.
Step 4
Heat oil in a large saucepan over medium-high heat. Add the cinnamon stick and sliced onions. Cook until golden brown, about 10–12 minutes.
Step 5
Add the marinated pork along with any remaining paste. Pour in 500 ml water and stir to combine.
Step 6
Cover and cook on low heat for about 1 hour and 15 minutes, or until the meat is tender and falling off the bone.
Step 7
Stir in the sugar and season with salt to taste. Serve hot with steamed rice.