📝 About This Recipe
Transport your senses to the sun-drenched shores of Goa with this iconic, fiery, and tangy pork curry. Rooted in the Portuguese 'Carne de Vinha d'Alhos,' this authentic rendition balances the sharp heat of dried chilies with the mellow sourness of toddy vinegar and aromatic spices. Using the Instant Pot ensures the pork shoulder becomes melt-in-your-mouth tender in a fraction of the time, allowing the bold flavors to penetrate deep into the meat.
🥗 Ingredients
The Meat & Marinade
- 2 pounds Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes, excess fat trimmed)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kosher Salt (plus more to taste)
The Vindaloo Paste
- 10-12 pieces Dried Kashmiri Chilies (soaked in hot water for 15 mins; stems removed)
- 8-10 pieces Garlic Cloves (peeled)
- 2 inch knob Fresh Ginger (peeled and sliced)
- 1 tablespoon Cumin Seeds
- 1 teaspoon Black Peppercorns
- 5 pieces Cloves
- 1 inch Cinnamon Stick
- 1/3 cup Goan Toddy Vinegar (substitute with Apple Cider Vinegar if unavailable)
- 1 tablespoon Jaggery (substitute with dark brown sugar)
For the Instant Pot
- 3 tablespoons Vegetable Oil (or coconut oil)
- 2 large Red Onions (finely sliced)
- 1 tablespoon Tomato Paste (for body and color)
- 1/2 cup Water
👨🍳 Instructions
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1
Place the cubed pork in a large bowl and toss with turmeric and salt. Set aside while you prepare the spice paste.
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2
In a high-speed blender or spice grinder, combine the soaked Kashmiri chilies, garlic, ginger, cumin, peppercorns, cloves, cinnamon, vinegar, and jaggery.
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3
Blend into a very smooth, thick, vibrant red paste. If needed, add 1-2 tablespoons of the chili soaking water to help it move.
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4
Pour the spice paste over the pork, ensuring every piece is well-coated. For best results, let this marinate for at least 30 minutes (or overnight in the fridge).
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5
Set your Instant Pot to 'Sauté' mode on High. Add the oil and wait for it to shimmer.
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6
Add the sliced onions and sauté for 8-10 minutes until they are deeply caramelized and golden brown. This provides the essential sweetness to balance the heat.
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7
Stir in the tomato paste and cook for 1 minute until it darkens slightly.
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8
Add the marinated pork and all the residual paste from the bowl. Sauté for 5 minutes, stirring frequently to prevent the spices from sticking to the bottom.
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9
Pour in 1/2 cup of water. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is vital to avoid the 'Burn' notice and adds flavor.
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10
Secure the lid and set the steam release valve to 'Sealing'. Cancel 'Sauté' and select 'Pressure Cook' on High for 30 minutes.
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11
Once the timer beeps, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining steam.
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12
Open the lid and stir. If the sauce is too thin, turn on 'Sauté' for 3-5 minutes to reduce it to your desired consistency. Taste and add salt if necessary.
💡 Chef's Tips
Use Kashmiri chilies for that signature bright red color without overwhelming heat; they are milder than standard dried chilies. Don't skip the jaggery or brown sugar—it doesn't make the dish sweet, but it balances the sharp acidity of the vinegar. If possible, make this dish a day in advance; the flavors of a Vindaloo famously improve and mellow after 24 hours. Ensure you use pork shoulder (butt) rather than loin; the fat and connective tissue are necessary to keep the meat juicy during pressure cooking. Always deglaze the pot thoroughly after sautéing the meat to ensure no spices are stuck to the bottom before pressure cooking.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice to soak up the flavorful gravy. Pair with buttery Garlic Naan or traditional Goan 'Sannas' (steamed rice cakes). A side of cooling Cucumber Raita helps temper the spice for those with a sensitive palate. Serve with a crisp, cold Lager or a slightly sweet Riesling to complement the vinegar and spice profile. Garnish with fresh cilantro and thin slivers of ginger for a bright, fresh finish.