Pork Vindaloo

This authentic Pork Vindaloo delivers a bold, fiery punch with its signature blend of red chilies, ginger, and tangy vinegar. The lean pork becomes incredibly tender as it simmers slowly in the rich, aromatic spice paste, absorbing every bit of flavor. Unlike many modern interpretations that add tomatoes or cream, this traditional version relies on the deep complexity of ground spices and the sharp acidity of vinegar to cut through the richness. It is a hearty, satisfying dish perfect for serving with steamed rice or warm naan bread. Ideal for spice lovers and those seeking a robust, home-style Indian meal that packs a serious flavor profile without unnecessary fillers.

Cooking Method: Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1253.7

Dietary: Gluten-free

Description

This authentic Pork Vindaloo delivers a bold, fiery punch with its signature blend of red chilies, ginger, and tangy vinegar. The lean pork becomes incredibly tender as it simmers slowly in the rich, aromatic spice paste, absorbing every bit of flavor. Unlike many modern interpretations that add tomatoes or cream, this traditional version relies on the deep complexity of ground spices and the sharp acidity of vinegar to cut through the richness. It is a hearty, satisfying dish perfect for serving with steamed rice or warm naan bread. Ideal for spice lovers and those seeking a robust, home-style Indian meal that packs a serious flavor profile without unnecessary fillers.

Ingredients

2 1/2 pound Lean pork
1 cup Oil
1/2 teaspoon Mustard
1 cup Vinegar
5 Green Chillies chopped
1 Half-inch cube ginger
1 teaspoon Turmeric
2 teaspoon Salt
1 Sprig curry leaves
30 Red chillies
1/2 oz Garlic
2 teaspoon White cummin
1 lg Onion
1 (2/3-inch) stick cinnamon
3 Cloves

Directions

1
Cut the lean pork into 1-inch cubes.
2
Grind the red chillies, garlic, ginger, white cumin, mustard, onion, cinnamon stick, and cloves together into a fine paste.
3
Heat the oil in a heavy-bottomed pot over medium heat.
4
Add the mustard seeds to the hot oil and let them splutter.
5
Add the sliced green chillies and ginger, frying until they are dry and fragrant.
6
Stir in the ground spice paste and turmeric powder.
7
Fry the spice mixture, stirring frequently, until the oil begins to separate from the paste.
8
Add the cubed pork and curry leaves, mixing well to coat the meat in the spice paste.
9
Fry the pork for 3 to 5 minutes, allowing it to sear slightly.
10
Pour in the vinegar and add the salt, stirring to combine.
11
Cover the pot and reduce heat to low.
12
Simmer gently for 1 1/2 to 2 hours, or until the pork is tender and oil floats to the top.
13
Serve hot with rice or naan.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1253.7kcal

% Daily Value *
Total Fat 100.0g154%
Saturated Fat 23.2g116%
Cholesterol 227.0mg76%
Sodium 187.9mg8%
Total Carbohydrate 6.1g3%
Dietary Fiber 2.5g10%
Sugars 3.0g
Protein 77.8g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do NOT add water! The moisture from the onions, meat, and vinegar is sufficient to cook the pork tenderly. Adding water will dilute the intense flavors.

For a milder version, remove the seeds from the red chillies before grinding. For extra heat, leave them in.

This dish tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you cannot find white cumin, regular cumin seeds can be used as a substitute.

Keywords: pork vindaloo, indian curry, goan vindaloo, spicy pork, vinegar sauce, red chilies, ginger paste, tender pork, slow cooked, authentic indian, spice paste, curry leaves, mustard seeds, garlic, cumin, cinnamon, cloves, no water, dry fry, weeknight dinner, hearty meal

Read it online: https://www.chefs-mate.com/recipe/pork-vindaloo/