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–+ servings

Goan Pork Vindaloo

A flavorful and spicy dish that embodies the vibrant taste of Indian cuisine with marinated pork and tangy vinegar.
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Prep Time 8 hours
Cook Time 1 hour 25 minutes
Total Time 9 hours 25 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 350 kcal

Ingredients
  

Spice Paste

  • 16 pieces dried Kashmiri chile peppers, stemmed and seeded
  • 1 inch piece cinnamon stick, broken into pieces
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon whole black peppercorns
  • 0.5 teaspoon ground turmeric
  • 6 whole cloves
  • 1 tablespoon white vinegar
  • to taste Salt

Main Ingredients

  • 2 pounds boneless pork loin roast, trimmed and cut into 1 inch cubes
  • 0.25 cup vegetable oil
  • 4 medium onions, chopped
  • 10 cloves garlic, minced (or more to taste)
  • 2 inch piece fresh ginger root, minced
  • 2 cups boiling water
  • 0.25 cup white vinegar
  • 2 pieces green chile peppers, seeded and cut into strips

Instructions
 

Preparation

  • Grind the dried Kashmiri chiles, cinnamon stick, cumin seeds, black peppercorns, turmeric, and cloves with a mortar and pestle or an electric coffee grinder until you get a smooth paste.
  • Mix in 1 tablespoon of white vinegar and season with salt.
  • Put the pork in a large glass or ceramic bowl. Add the spice paste and toss until the pork is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

Cooking

  • Heat the oil in a Dutch oven over medium-high heat. Add the chopped onions, minced garlic, and ginger. Cook and stir for about 10 minutes until golden brown.
  • Add the marinated pork along with all the marinade. Cook while stirring frequently for about 5 minutes until the pork has firmed up.
  • Pour in the boiling water and bring it to a simmer. Reduce the heat, cover, and cook until the pork is tender, about 40 minutes.
  • Stir in the remaining 1/4 cup of white vinegar and the green chiles. Cook uncovered until the chiles have softened and the vindaloo has thickened, approximately 30 more minutes. Adjust salt if needed.

Notes

Marinate the pork overnight for the best flavor. Adjust the spice level by adding more or fewer chiles to your liking. Serve with a cooling side like yogurt to balance the heat. You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 4g
Keyword Goan Pork Vindaloo, Hearty Meals, Indian Cuisine, spicy pork, vindaloo recipe
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