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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
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