Pork Vindaloo

Pork Vindaloo
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Pork Vindaloo is a bold and tangy Indian curry originating from Goa, with roots in the Portuguese dish Carne de Vinha d'Alhos (meat with wine and garlic). In the Indian adaptation, vinegar replaces wine, and spices like cumin, cinnamon, and chilies create a fiery, complex curry. Traditionally made with fatty pork shoulder for melting tenderness, this dish is as rich in history as it is in flavor.

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Yields4 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
For the Marinade
 2 lbs pork shoulder, cut into 1½ inch cubes
 4 dried Kashmiri chilies (or 2 tsp mild chili powder)
 6 cloves garlic
 1 inch piece fresh ginger
 2 tbsp white vinegar (or malt vinegar)
 1 tsp paprika (for color)
 1 tsp paprika (for color)
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground cinnamon
 ½ tsp turmeric
 ½ tsp ground cloves
 ½ tsp black pepper
 1 tsp sugar
 1 tsp salt
For the Curry
 2 tbsp oil (mustard oil or neutral oil)
 1 large onion, thinly sliced
 1 bay leaf
 1 small stick cinnamon
 ½ clove water or stock (as needed)
 Optional: ½ tsp mustard seeds
Prepare the Marinade
1

  1. Soak dried chilies in hot water for 15 minutes. Drain.

  2. In a blender, combine chilies, garlic, ginger, vinegar, and all spices and sugar.

  3. Blend into a smooth paste, adding a splash of water if needed.

  4. Toss pork pieces with the marinade in a bowl or zip bag.

  5. Cover and refrigerate for at least 2 hours, ideally overnight for deep flavor.

Cook the Curry
2

  1. Heat oil in a heavy pot over medium heat.

  2. Add bay leaf, cinnamon stick, and (if using) mustard seeds. Let sizzle for 30 seconds.

  3. Add sliced onions and sauté until golden brown (about 10–15 minutes).

  4. Add the marinated pork with all the paste.

  5. Cook on medium-high heat, stirring frequently, until pork is browned and oil begins to separate (15–20 minutes).

  6. Add a splash of water or stock, reduce heat to low, cover, and simmer for 40–50 minutes, stirring occasionally, until pork is tender and sauce thickens.

To Serve
3

  • Serve hot with:

    • Steamed basmati rice

    • Goan poi bread or naan

    • A cooling side of yogurt or raita

Variations
4

  • Use chicken thighs or lamb instead of pork

  • Add cubed potatoes to stretch the dish

  • Adjust heat with fewer chilies or use sweet paprika for a milder version

Pairing Suggestions
5

  • Drink: Cold beer (like Kingfisher or IPA), dry Riesling, or mango lassi

  • Condiments: Mango chutney, lime pickle, or fresh coriander

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Ingredients

For the Marinade
 2 lbs pork shoulder, cut into 1½ inch cubes
 4 dried Kashmiri chilies (or 2 tsp mild chili powder)
 6 cloves garlic
 1 inch piece fresh ginger
 2 tbsp white vinegar (or malt vinegar)
 1 tsp paprika (for color)
 1 tsp paprika (for color)
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground cinnamon
 ½ tsp turmeric
 ½ tsp ground cloves
 ½ tsp black pepper
 1 tsp sugar
 1 tsp salt
For the Curry
 2 tbsp oil (mustard oil or neutral oil)
 1 large onion, thinly sliced
 1 bay leaf
 1 small stick cinnamon
 ½ clove water or stock (as needed)
 Optional: ½ tsp mustard seeds
Pork Vindaloo
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