Pork Vindaloo Recipe

Cut lamb chops on board
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  • 115 mins
  • Prep: 30 mins,
  • Cook: 85 mins
  • Yield: 8 servings
Ratings (4)

Hot and tangy, this iconic dish is from the heart of beautiful Goa on India's western coast. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

What You'll Need

  • 1 kg. pork (cut into 1" cubes with all the fat removed)
  • 8 tbsp Vindaloo Masala paste
  • 2 large onions (chopped fine)
  • 1 tbsp ginger paste
  • 1 tsp brown sugar (or palm sugar or maple syrup)
  • 2 inch stick of cinnamon
  • 6 whole cloves
  • 3 Tbsp. vegetable oil (or canola or sunflower)
  • Salt to taste
  • 1 cup water

How to Make It

  1. Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
  2. Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
  3. Add the palm sugar and stir well.
  4. Add the meat only (leave behind marinade paste/liquid for later) and brown well.
  5. Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
  1. Stir well, reduce flame and cook till pork is tender.
  2. Serve with plain boiled rice or Jeera Rice.