Goan Pork Vindaloo

KP
Servings: 6 Total Time: 14 hrs
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Vinegar-marinated pork slow-cooked in a hot red chili and whole spice paste

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Vindaloo is a Goan dish with Portuguese roots; the name is commonly said to come from the Portuguese “vinha d’alhos”, meaning wine (or vinegar) and garlic. The Goan version uses pork marinated in vinegar, garlic and dried red chilies, then simmered slowly until tender in a hot, tangy gravy. Goan cooking is often described as a blend of Indian and Portuguese influences, with coconut, vinegar, tamarind and plenty of chilies and whole spices. Read more in Indian regional cuisines.

It is much more sour and fiery than the British “curry house” version and usually has no potatoes.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Saveurs Secretes on Pexels; Photo 2: Markus Winkler on Pexels; Photo 3: Lucas Andrade on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Goan Pork Vindaloo

Author: KP Cooking Method: Cuisine: , Courses: Recipe Keys: Dairy Free Gluten Free Non Vegetarian Spicy
Prep Time 30 mins Cook Time 90 mins Rest Time 720 mins Total Time 14 hrs
Servings: 6

Description

Goan pork vindaloo: pork marinated in vinegar, garlic and red chilies and slowly simmered until tender. A fiery, tangy dish with Portuguese roots.

Ingredients

For the marinade

For cooking

Instructions

  1. Soak the dried chilies in the vinegar for 15 minutes. Grind with the cumin, peppercorns, cloves, cinnamon, garlic, ginger, turmeric, sugar and salt to a smooth paste.
  2. Coat the pork with the paste in a non-metallic bowl. Cover and marinate in the refrigerator for at least 12 hours.
  3. Heat the oil in a heavy pot. Cook the onions for 8 to 10 minutes until deep golden.
  4. Add the marinated pork with all the paste and cook on medium heat for 10 minutes, stirring.
  5. Add the water, bring to a boil, cover and simmer on low heat for 75 to 90 minutes, stirring now and then, until the pork is tender and the gravy has thickened. Add a splash of water if it dries out. The pork must be cooked through to at least 63 C / 145 F.
  6. Rest for 15 minutes. It tastes best after standing for a few hours or the next day. Serve with rice or bread.

Note

Marinate in a glass or ceramic bowl, not metal. Pork must be fully cooked. Very hot; use fewer chilies for a milder dish. Dairy-free and gluten-free. Keeps 4 days in the refrigerator; flavor improves after a day.
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Frequently asked questions

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Why vinegar and garlic?

These are the traditional marinade; the vinegar tenderizes the meat and gives the tang.

Can I use chicken or lamb?

Yes, reduce the cooking time for chicken to about 40 minutes.

Is it very hot?

Yes, by design. Remove the chili seeds to reduce the heat.