Madhu's Pork Vindaloo

    9 hours 30 mins

    Vindaloo is a dish that comes from Goa. My friend Allan is a Goan and he told me the origin of the word 'Vindaloo' comes from a mix of the Portuguese words for wine (vinho) and garlic (alho) - hence vindaloo. So there's no 'aloo' or potato in this recipe anywhere. But plenty of vinegar and garlic. Use a fatty part of the pork for the best results. Port fat rules in this recipe!

    12 people made this

    Serves: 6 

    • 250g pork loin or chops
    • 2 bay leaves
    • 1 tbsp coriander seeds
    • 1.5 tbsp cumin seeds
    • 4 cardamom pods
    • 5 cloves
    • 1 tsp black pepper seeds
    • 2 large dried red chillies (can add more for more heat)
    • 2 inch piece cinnamon stick
    • 250ml vinegar
    • 1 tablespoon salt
    • 4 tablespoon oil
    • 1 teaspoon black mustard or mustard powder
    • 6 cloves garlic
    • 1 inch piece root ginger

    Prep:30min  ›  Cook:1hr  ›  Extra time:8hr marinating  ›  Ready in:9hr30min 

    1. Pat and dry the pork. Cut into 1 1/2 inch cubes or as close as possible.
    2. Heat a pan and add the cloves, cinnamon, chillies, black pepper, cardamom, stirring continuously. When they start sputtering, add the coriander seeds. When the coriander starts sputtering, add the cumin seeds. Remove from heat while stirring. You should be able to smell the roasted spices. Cool down the spices, add the mustard and grind to a fine powder in a spice grinder.
    3. Cut one of the onions into chunks. In a mixie, blend the onions, ginger, garlic with enough vinegar to make a paste.
    4. In a bowl add the pork, the rest of the vinegar, mustard, and 4-5 teaspoons of the roasted spices, salt to taste and the onion-ginger-garlic paste. Mix well. Cover with film and refrigerate overnight. The longer the better.
    5. Slice the rest of the onions into very fine slices. In a pan, heat the oil, add bay leaves and finely sliced onions. Make sure there is enough oil in the pan so the onions don't get soggy. Once the onions are fried and turning crispy, add the pork along with its marinate into the pan. Turn the heat down to medium-low/low.
    6. Cover and cook, stirring occasionally to make sure nothing sticks to the bottom of the pan. It's ready when the pork is fork-tender and there is no water left in the pan.
    7. Use as fatty pork as you can get. 2. Marinate overnight for best results 3. Do NOT add water at any step. This is almost pickled and water will destroy the flavors. Serving suggestion Always serve hot. It always tastes better the next day with hot parathas, naan, puris or rice.

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    Reviews in English (4)


    Am trying to make this recipe -have all my spices lined up! Add onions -none mentioned in ingredients. Done when water all gone - what water? Help.  -  08 Feb 2011  (Review from Allrecipes UK | Ireland)


    Didn`t work for me. Looked horrible and all I could taste was vinegar.  -  24 Jan 2015  (Review from Allrecipes UK | Ireland)


    Aside from the missing ingredients as stated above this is exactly how we make our favourite Pork Vindaloo. We have even had non-curry eating guests who can't believe how good it is (we just reduce the chilli a bit for them). It makes you realise that Indian Restaurant vindaloos can't be any further than the real thing! We use white wine vinegar, philip0603, as stated in Anjum Anand's recipe  -  08 Apr 2014  (Review from Allrecipes UK | Ireland)