📝 About This Recipe
Hailing from the sun-drenched coast of Goa, India, this Pork Vindaloo is a bold, vinegar-infused curry that trades traditional sugar for deep, slow-cooked aromatics. By marrying the Portuguese technique of marinating meat in wine and garlic with vibrant Indian spices, we create a dish that is intensely tangy, spicy, and deeply savory. This version is meticulously crafted to be 100% keto-friendly, ensuring you get all the soul-warming heat without any hidden starches or sugars.
🥗 Ingredients
The Meat
- 2 lbs Pork Shoulder (Boston Butt) (cut into 1-inch cubes with fat intact)
The Vindaloo Paste
- 10-12 pieces Dried Kashmiri Chilies (soaked in hot water for 20 mins; seeds removed for less heat)
- 1/2 cup Apple Cider Vinegar (high quality, raw and unfiltered)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 10 pieces Garlic Cloves (whole)
- 1 tablespoon Cumin Seeds (toasted)
- 1 teaspoon Black Peppercorns (whole)
- 1 inch piece Cinnamon Stick (broken up)
- 5-6 pieces Cloves (whole)
- 1 teaspoon Turmeric Powder
The Aromatics and Sauté
- 3 tablespoons Ghee or Avocado Oil (for high-heat cooking)
- 1 large Red Onion (finely diced)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1.5 teaspoons Salt (to taste)
- 1 cup Water (or bone broth for extra richness)
👨🍳 Instructions
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1
Prepare the spice paste by placing the soaked Kashmiri chilies, vinegar, ginger, garlic, cumin, peppercorns, cinnamon, cloves, and turmeric into a high-speed blender.
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2
Blitz the mixture until it forms a smooth, thick, vibrant red paste. If it's too thick to blend, add a tablespoon of water at a time.
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3
In a large glass bowl, toss the cubed pork shoulder with half of the prepared vindaloo paste and 1 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, heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
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5
Add the finely diced onions and sauté for 10-12 minutes. You want them to be deeply golden brown, almost caramelized, to provide the sweetness that sugar usually would.
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6
Add the remaining half of the vindaloo paste to the pot and fry it with the onions for 3-5 minutes until the oil begins to separate from the spice mixture.
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7
Add the marinated pork to the pot. Increase the heat to high and sear the meat for 5-7 minutes, stirring frequently to ensure the spices don't burn.
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8
Pour in 1 cup of water or bone broth and add the slit green chilies. Stir well, scraping up any browned bits from the bottom of the pot.
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9
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 60-75 minutes, stirring occasionally. The pork is done when it is fork-tender and the sauce has thickened into a rich, dark gravy.
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11
Taste the sauce. If it is too acidic, add a pinch more salt. If you want more heat, stir in a little more cayenne (optional).
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12
Remove from heat and let the dish rest for 10 minutes before serving. This allows the oils to settle and the flavors to fully meld.
💡 Chef's Tips
Don't trim all the fat off the pork; the fat renders down and carries the fat-soluble spice flavors perfectly for a keto diet. If you can't find Kashmiri chilies, use a mix of paprika (for color) and a pinch of cayenne (for heat). Caramelizing the onions is the secret to a sugar-free vindaloo; the natural sugars in the onion balance the vinegar's sharp acidity. This dish actually tastes better the next day, as the vinegar acts as a pickling agent and permeates the meat more deeply. Avoid using white distilled vinegar; apple cider vinegar or red wine vinegar provides the complex fruity notes essential for authenticity.
🍽️ Serving Suggestions
Serve over buttery cauliflower rice to soak up every drop of the spicy gravy. Pair with a side of cooling cucumber and mint raita (using full-fat Greek yogurt or coconut cream for keto). Accompanied by a crisp, cold glass of sparkling water with a heavy squeeze of lime. Serve alongside sautéed spinach with garlic and mustard seeds for a complete low-carb meal. Garnish generously with fresh cilantro leaves to add a bright, herbaceous finish.