📝 About This Recipe
Transport your senses to the sun-drenched coast of Goa with this legendary Pork Vindaloo, a masterclass in the balance of heat, acidity, and spice. Originally inspired by the Portuguese 'Vinha d'Alhos,' this dish has evolved into a quintessential Indian curry featuring succulent pork shoulder slow-simmered in a vibrant paste of Kashmiri chilies and sharp toddy vinegar. It is a deeply complex, soul-warming stew that tastes even better the next day as the spices mellow and penetrate the tender meat.
🥗 Ingredients
The Meat
- 2 pounds Pork Shoulder (cut into 1-inch cubes, including some fat for flavor)
The Vindaloo Paste
- 10-12 pieces Kashmiri Dried Red Chilies (soaked in warm water for 20 minutes; adjust for heat)
- 1/2 cup White Vinegar or Apple Cider Vinegar (traditionally Goan toddy vinegar)
- 8-10 pieces Garlic Cloves (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Peppercorns
- 1 inch Cinnamon Stick
- 4-5 pieces Cloves
- 1/2 teaspoon Turmeric Powder
The Curry Base
- 3 tablespoons Vegetable Oil
- 2 large Red Onions (finely sliced)
- 1 tablespoon Jaggery or Brown Sugar (to balance the acidity)
- to taste Salt (usually about 1.5 teaspoons)
- 1 cup Water (more if needed for consistency)
👨🍳 Instructions
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1
Prepare the spice paste: In a blender or food processor, combine the soaked Kashmiri chilies, vinegar, garlic, ginger, cumin, peppercorns, cinnamon, cloves, and turmeric. Blend into a smooth, thick, vibrant red paste.
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2
Marinate the pork: Place the cubed pork in a large glass bowl. Pour the spice paste over the meat and massage it in thoroughly. Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor penetration.
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3
Temper the oil: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
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4
Caramelize the onions: Add the sliced red onions to the pot. Sauté slowly for 12-15 minutes until they are deep golden brown and soft. This provides the sweet base for the curry.
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5
Sear the meat: Add the marinated pork and all the residual marinade into the pot. Increase heat to medium-high and sauté for 5-7 minutes until the meat is lightly browned and the raw smell of the spices disappears.
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6
Deglaze: Pour in 1 cup of water (use it to rinse out the marinade bowl first) and add the salt. Stir well, scraping up any browned bits from the bottom of the pot.
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7
Simmer: Bring the curry to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 60-75 minutes.
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8
Check for tenderness: The pork should be fork-tender and the sauce should have thickened into a rich, oily gravy. If the meat is still tough, simmer for another 15 minutes.
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9
Balance the flavors: Stir in the jaggery or brown sugar. Taste the sauce; it should be tangily sharp, spicy, and slightly sweet. Adjust salt or vinegar if necessary.
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10
Final rest: Turn off the heat and let the dish sit for 10 minutes before serving. This allows the oils to rise to the top, a sign of a well-cooked curry.
💡 Chef's Tips
Don't skip the marination; the vinegar acts as a tenderizer for the pork shoulder. Use Kashmiri chilies specifically; they provide the deep red color and flavor without overwhelming 'blow-your-head-off' heat. If you can't find jaggery, use dark brown sugar to mimic that earthy sweetness. Avoid using lean cuts like pork tenderloin; the fat in the shoulder is essential to keep the meat moist during the long simmer. Vindaloo is one of the few curries that actually freezes beautifully and tastes better after 24 hours.
🍽️ Serving Suggestions
Serve piping hot alongside fluffy Basmati rice or traditional Goan Sanna (steamed rice cakes). Pair with buttery Garlic Naan or crusty sourdough bread to soak up the spicy gravy. A side of cooling Cucumber Raita helps balance the heat of the chilies. Serve with a crisp, cold Lager or a slightly sweet Riesling to complement the spice and acidity. Garnish with fresh cilantro or slit green chilies if you want an extra kick of heat.