Enjoy the bold flavors of Goa with this authentic Pork Vindaloo recipe! Perfect for spice lovers, this dish brings together rich spices and tender pork, making an impressive curry that will leave you wanting another bite.
Step by Step Video Instructions
- Pork Shoulder: A great choice for its fat content and flavor. For a leaner option, you can use pork loin however it will not add as much flavor.
- Garlic and Ginger: These aromatics are key for adding warmth and a slightly pungent flavor to the dish.
- Cinnamon Stick, Cumin Seeds, Cloves, Black Peppercorns: These whole spices add depth and complexity.
- Kashmiri Chili: Provides a vibrant color and moderate heat. A mix of paprika and cayenne pepper can be a substitute.
- Tamarind: This tangy fruit adds a distinct sourness that balances the dish’s spicy and savory notes.
- Coconut Vinegar: Brings in a unique, mildly sweet acidity. Apple cider vinegar can be used as an alternative.
- Onion: Red onions are preferred for their sweetness, but regular yellow onions are a fine substitute
- Sugar or Jaggery: Adds a hint of sweetness to counterbalance the dish’s spiciness.
- Water: Used to adjust the consistency of the sauce to your liking.
Marinate for Maximum Flavor: Allow the pork to marinate for a full 24 hours. This time helps the meat absorb the rich and complex flavors of the vindaloo paste, resulting in a more flavorful and aromatic dish.
Sauce Consistency: The vindaloo should have a rich, slightly thick sauce. If it’s too thin after cooking, simmer it uncovered for a few minutes to reduce. If it’s too thick, add a little water to thin it out.
Storage and Leftovers
Refrigeration: Leftover pork vindaloo can be stored in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors will actually develop more when stored.
Freezing for Future Meals: This dish freezes well. Portion the vindaloo into freezer-safe containers and store it for up to 3 months. This can be a great time-saver for future meals.
Reheating: When ready to enjoy, reheat the vindaloo slowly on the stove over medium heat. If it seems too thick, add a bit of water or broth to loosen it up. Ensure it is thoroughly heated through before serving. Another easier way is to reheat the pork vindaloo covered in the microwave in intervals while mixing in between.
Coconut vinegar adds a unique flavor, but if it’s unavailable, you can substitute it with apple cider vinegar for a similar acidic profile.
Yes, you can use a store-bought vindaloo paste as a convenient alternative. While homemade paste offers a unique depth of flavor, ready-made pastes can save time and still produce a delicious result.
More Recipes You May Like:
- Thai Chicken Curry
- Indian Curry (Chicken Curry)
- Indian Ground Beef Recipe
- Malai Chicken Curry
- Korean Style Beef Curry
For the Vindaloo Paste:
- 15 g Garlic
- 15 g Ginger
- 1½ inch Cinnamon Stick
- ½ tsp Cumin Seeds
- 4 Cloves
- 3 g Black Peppercorns
- 20 g Kashmiri Chili
- 5 g Tamarind
- 4 tbsp Water
- 2 tbsp Coconut Vinegar
- 1 tsp Salt
For the Pork Vindaloo:
- 500 g Pork Shoulder cubed
- 130 g Red Onion diced
- ½ tbsp Sugar or Jaggery
- 2 tbsp Coconut Vinegar
- 1 tbsp Oil
- 1 cup Water
- Cilantro optional for garnish
Prepare the Vindaloo Paste:
- Soak the tamarind in a small bowl with warm water for 10 to 15 minutes.
- In a blender or spice grinder, combine the cinnamon stick, cumin seeds, black peppercorns, salt, and cloves. Blend until mixed.
- Add Kashmiri chili, ginger, garlic, the soaked tamarind (along with its soaking water), and coconut vinegar. Blend into a smooth paste, adding a bit of water if necessary.
Marinate the Pork:
- Mix the vindaloo paste thoroughly with the pork shoulder cubes in a large bowl.
- Cover the bowl and refrigerate to marinate for 24 hours.
Cook the Pork Vindaloo:
- Heat oil in a Dutch oven over medium heat. Sauté the diced red onion with a pinch of salt until translucent.
- Add the marinated pork and 1 cup of water. Combine well.
- Cover and simmer for 45 to 50 minutes, stirring every 5-10 minutes, until the pork is fully cooked.
- Stir in sugar or jaggery and 2 tablespoons of coconut vinegar, cooking for an additional 5 minutes, until the sauce has thickened and the pork is tender.
- Serve the pork vindaloo with rice and optionally garnished with cilantro.