📝 About This Recipe
A refined evolution of the fiery Goan classic, this Anglo-Indian version balances the heat of dried chilies with the mellow sweetness of caramelized onions and aromatic warming spices. Traditionally prepared by the Anglo-Indian community during festive seasons, this dish features tender pork shoulder slow-braised in a tangy vinegar-based gravy that develops a deep, mahogany richness. It is a masterful fusion of Portuguese influence, British sensibility, and bold Indian spice craftsmanship.
🥗 Ingredients
The Meat & Marinade
- 1 kg Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes with some fat intact)
- 1/2 cup Malt Vinegar or Apple Cider Vinegar (high quality for the signature tang)
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Salt (to taste)
The Vindaloo Spice Paste
- 10-12 pieces Dried Kashmiri Chilies (deseeded for less heat, soaked in hot water)
- 1 tablespoon Cumin Seeds (toasted)
- 1 teaspoon Whole Black Peppercorns
- 1 inch Cinnamon Stick
- 5-6 pieces Cloves
- 2 inch piece Fresh Ginger (peeled and sliced)
- 10-12 pieces Garlic Cloves (large)
The Aromatics & Finish
- 4 tablespoons Vegetable Oil
- 3 large Red Onions (very finely sliced)
- 1 tablespoon Dark Brown Sugar (to balance the acidity)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl, combine the pork cubes with salt, turmeric, and half of the vinegar. Massage well, cover, and refrigerate for at least 4 hours, preferably overnight.
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2
Prepare the spice paste: Drain the soaked Kashmiri chilies and place them in a blender with the cumin, peppercorns, cinnamon, cloves, ginger, garlic, and the remaining vinegar. Blend until a completely smooth, thick purple-red paste forms.
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3
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely sliced onions.
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4
Sauté the onions for 15-20 minutes, stirring frequently. You want them to reach a deep golden brown (caramelized) without burning; this provides the base color and sweetness of the gravy.
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5
Add the prepared spice paste to the onions. Fry the paste for 5-7 minutes, stirring constantly, until the oil begins to separate from the edges of the masala and the raw smell of garlic disappears.
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6
Increase the heat to medium-high and add the marinated pork (including any liquid). Sear the meat for 5-8 minutes until the pork is well-coated in the spice mixture and begins to brown.
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7
Pour in 1.5 cups of warm water. Stir well, scraping up any browned bits from the bottom of the pot.
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8
Bring to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 50-60 minutes.
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9
Check the pork for tenderness. Once the meat is fork-tender, stir in the brown sugar and the slit green chilies.
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10
Simmer uncovered for another 10 minutes to allow the gravy to thicken to a coating consistency. The oil should rise to the top.
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11
Taste and adjust seasoning. Add more salt or a splash of vinegar if you prefer a sharper tang.
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12
Turn off the heat and let the dish rest for at least 15 minutes before serving. Garnish with fresh cilantro.
💡 Chef's Tips
Always use pork with a bit of fat; it renders down into the sauce, creating the silky mouthfeel essential to a good Vindaloo. If you find the dish too spicy, increase the brown sugar slightly rather than adding dairy, which would ruin the vinegar profile. For an authentic Anglo-Indian touch, use Malt Vinegar, which provides a deeper, woody note than white vinegar. Never rush the onions; their slow caramelization is what gives this version its characteristic dark color and depth. This dish tastes even better the next day as the vinegar 'pickles' the meat and the spices mellow and meld.
🍽️ Serving Suggestions
Serve with hot, buttered Basmati rice or traditional Saffron Pilau. Pair with 'Bol' (Anglo-Indian sweet buns) or crusty French bread to mop up the rich gravy. A side of simple cucumber and onion raita helps cool the palate between bites. Accompany with a crisp, cold Lager or a dry Riesling to complement the spice and acidity. Serve alongside a simple steamed vegetable or a light cabbage foogath.