Pork Vindaloo Recipe

Cut lamb chops on board
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Prep: 30 mins
Cook: 85 mins
Marinate: 24 hrs
Total: 25 hrs 55 mins
Servings: 8 servings

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.


  • 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

Steps 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.

  6. Stir well, reduce flame and cook till pork is tender.

  7. Serve with plain boiled rice or Jeera Rice.

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