Pork Vindaloo

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
The Golden Temple

📍 Where this dish comes from: Amritsar, Punjab · The Golden Temple
Discover the history of this region →
Pork Vindaloo, plated and ready to serve

Vindaloo derives from the Portuguese ‘carne de vinha d’alhos’ (meat with wine and garlic) — the Portuguese preserved pork in wine vinegar for long sea voyages, and Goan cooks added their extraordinary spice knowledge to create one of India’s most distinctive dishes. Buckle up. Goa’s fire-breathing masterpiece delivers wave after wave of heat from dried red chilies, sharpened with palm vinegar and perfumed with black cardamom and cloves — a bold, complex, historically layered dish that earns every bead of sweat and demands to be eaten again immediately.

What You’ll Need

Ingredients for Pork Vindaloo

Pork Vindaloo

Goa's fire-breathing masterpiece delivers wave after wave of heat from dried red chilies, sharpened with palm vinegar.
Print Recipe
Prep Time: 2 hours
Total Time: 2 hours
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 395kcal

Ingredients

  • 700 g pork shoulder cubed
  • 3 tbsp coconut oil
  • 1 large onion diced
  • 6 dried red chilies Vindaloo Paste; soaked
  • 1 tbsp coriander seeds Vindaloo Paste
  • 1 tsp cumin seeds Vindaloo Paste
  • 6 black peppercorns Vindaloo Paste
  • 5 cloves Vindaloo Paste
  • 1 cinnamon stick Vindaloo Paste
  • 1/2 tsp turmeric Vindaloo Paste
  • 5 garlic cloves Vindaloo Paste
  • 2 cm ginger Vindaloo Paste
  • 3 tbsp white wine vinegar Vindaloo Paste
  • Salt to taste Vindaloo Paste

Instructions

  • Blend all paste ingredients to a smooth paste with vinegar.
  • Marinate pork in paste minimum 4 hours.
  • Heat coconut oil and brown onion deeply.
  • Add marinated pork; cook on high 5 minutes.
  • Add ½ cup water; bring to a boil.
  • Reduce heat; cover and cook 1.5 hours.
  • Uncover and reduce sauce until thick and coating the pork.
  • The curry improves dramatically the next day.

Nutrition

Serving: 1serving | Calories: 395kcal | Protein: 34g | Fat: 26g | Fiber: 1g
Tried this recipe?Let us know how it was!

Cooking Pork Vindaloo in the kitchen

Health Benefits

  • Pork shoulder provides a particularly high concentration of thiamine (B1) compared to most other common meats.
  • The vinegar in the marinade helps preserve the meat and is studied for its potential to help lower the glycemic impact of any carbohydrates in the meal.
  • Cloves contain eugenol, a compound studied for its antimicrobial properties.

Pairs Well With

  • Cauliflower Pulao
  • Almond Flour Roti
Scroll to Top