📝 About This Recipe
Tracing its lineage back to the Portuguese 'Carne de Vinha d'Alhos', this quintessential Goan curry is a masterclass in balance, blending fiery dried chilies with the sharp tang of toddy vinegar. Unlike the generic 'blow-your-head-off' versions found in many takeout spots, a true slow-cooked Pork Vindaloo is deeply aromatic, featuring a complex spice paste and succulent pork shoulder that melts into a rich, mahogany gravy. It is a celebratory dish that rewards patience, offering a symphony of heat, acid, and earthiness that only improves with time.
🥗 Ingredients
The Meat
- 2 pounds Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes, excess fat trimmed)
The Vindaloo Paste
- 10-12 pieces Dried Kashmiri Chilies (stemmed and deseeded for mild heat, kept whole for more)
- 1/2 cup White Vinegar or Goan Toddy Vinegar (plus more if needed for blending)
- 10 pieces Garlic Cloves (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Whole Black Peppercorns
- 4-5 pieces Whole Cloves
- 1 inch Cinnamon Stick
- 1/2 teaspoon Turmeric Powder
For the Braise
- 3 tablespoons Vegetable Oil
- 2 large Red Onions (finely chopped)
- 1 tablespoon Jaggery or Brown Sugar (to balance the acidity)
- 1.5 teaspoons Salt (or to taste)
- 1 cup Water
👨🍳 Instructions
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1
Prepare the spice paste: In a small bowl, soak the dried Kashmiri chilies in the vinegar for 20 minutes to soften.
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2
In a high-speed blender or spice grinder, combine the soaked chilies (with their vinegar), garlic, ginger, cumin, peppercorns, cloves, cinnamon, and turmeric. Blend until a completely smooth, vibrant red paste forms. Add a splash of water if necessary to facilitate blending.
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3
Marinate the pork: In a large glass bowl, toss the pork cubes with the spice paste and a teaspoon of salt. Massage the paste into the meat, cover, and refrigerate for at least 4 hours, preferably overnight.
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4
When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for 20 minutes.
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5
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions.
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6
Sauté the onions for 12-15 minutes, stirring frequently, until they are deep golden brown and caramelized. Do not rush this; the onions provide the body of the sauce.
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7
Increase the heat slightly and add the marinated pork to the pot. Sauté the meat for 8-10 minutes, stirring often, until the pork is lightly browned and the raw smell of the spices has dissipated.
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8
Pour in 1 cup of water and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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9
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Slow-cook the pork for 75-90 minutes. Check occasionally to ensure there is enough liquid; the pork should be tender enough to break with a spoon when finished.
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11
Stir in the jaggery (or brown sugar). This won't make it sweet, but it will round out the sharp edges of the vinegar and chilies.
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12
Taste and adjust seasoning. Add more salt if needed, or an extra teaspoon of vinegar if you prefer a sharper tang.
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13
Let the curry rest for at least 15 minutes before serving. Like all braises, the flavors deepen as it sits.
💡 Chef's Tips
Always use Kashmiri chilies for that signature bright red color without overwhelming heat; if using hotter chilies, reduce the quantity. Avoid using lean cuts like pork loin; the fat in the pork shoulder is essential to keep the meat moist during the long braise. If you can't find Goan toddy vinegar, a high-quality malt vinegar or apple cider vinegar is the best substitute. For the best flavor, make this dish a day in advance; the acidity of the vinegar tenderizes the meat further and the spices mellow beautifully. Do not skip the onion caramelization step, as it provides the essential sweetness and thickness to the gravy.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice to soak up the aromatic gravy. Pair with buttery Garlic Naan or traditional Goan 'Sannas' (steamed rice cakes). A cooling cucumber and yogurt Raita is the perfect foil for the spice. A crisp, cold Lager or a dry Riesling cuts through the richness of the pork and the heat of the chilies. Include a simple side of pickled red onions and fresh lime wedges for extra brightness.