Pork Vindaloo (Goan Vinegar and Chili Pork Curry)
Local name: विंदालू
In short: Chunks of pork shoulder marinated overnight in a paste of dried chilies, garlic, vinegar and whole spices, then simmered until tender, tangy and deep red. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 40 min
- Resting
- 4 h
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 370 kcal
Vindaloo is Goa's tangy pork curry, built on a paste of dried chilies, garlic, ginger, whole spices and vinegar. The meat marinates overnight in the paste, and a slow simmer turns it deep red and rich. The heat is moderate, and the sourness comes from vinegar and tamarind. It is a Christmas dish in Goan Catholic homes, eaten with rice or soft bread rolls, and it tastes even better the next day.
Instructions
- Soak the dried chilies in hot water for 15 minutes, then drain. Toast the cumin, peppercorns, cloves and cinnamon in a dry pan for 1 minute until fragrant.
- Blend the chilies and toasted spices with the garlic, ginger, turmeric, vinegar, tamarind, sugar and 1/2 tsp salt into a smooth paste, adding a splash of water only if needed.
- Coat the pork thoroughly with the paste, cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- Heat the oil in a heavy pot over medium heat. Cook the onions for 10 minutes until golden, then add the pork and all its marinade. Cook for 10 minutes, stirring, until the paste darkens and the oil begins to separate.
- Add the remaining 1 tsp salt and the hot water. Bring to a simmer, cover and cook on low heat for 1 hour 15 minutes to 1 1/2 hours, stirring occasionally, until the pork is very tender.
- Uncover for the last 15 minutes to thicken the gravy. Rest for 10 minutes, spoon off excess fat, then taste and add a little vinegar or sugar to balance. Serve with rice or soft rolls.
Tips
- Vindaloo improves after a night in the fridge. Cook it a day ahead and reheat gently with a splash of water.
- For a milder curry, use only Kashmiri chilies and leave out the hot ones. For more authentic sourness, use palm or coconut vinegar if you can find it.
Questions and answers
Is vindaloo always very hot?
No. Goan vindaloo is tangy and rich with moderate heat. The extremely hot versions are mostly a restaurant style abroad. Use only Kashmiri chilies for gentle heat.
Can I make vindaloo with chicken or lamb?
Yes. Use chicken thighs and simmer for 30 to 35 minutes, or lamb shoulder and simmer for about 1 hour, with less water than the pork.
Does traditional vindaloo have potatoes?
Traditional Goan vindaloo has none. Potatoes were added in some restaurant versions. If you like, add 2 cubed potatoes for the last 25 minutes of cooking.
How long does it take to make Pork Vindaloo (Goan Vinegar and Chili Pork Curry)?
About 2 h 5 min in total: 25 min of preparation and 1 h 40 min of cooking.
How many calories are in Pork Vindaloo (Goan Vinegar and Chili Pork Curry)?
About 370 kcal per serving, with 28 g of protein, 8 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 8 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
