Pork Vindaloo / Vindalho is a festival special, cooked by Christians in India. The dish is derived from Portuguese influence and is cooked in different styles by Indian Christians of different origins or locations. To really enhance the taste of the vindaloo / vindalho, I recommend that you prepare it at least 2 days before you plan to serve it.
Serves: 8 to 10 persons
Prep. Time: 30 Mins. + 12 hours to overnight (marination)
Cooking Time: 15 Mins. (active) + 45 Mins. (passive)
- Pork (boneless with fat & Skin – cut into 2 inch pieces) – 1 kg.
- Onions (sliced) – 2 medium
- Garlic (julienned) – 12 cloves
- Ginger (julienned) – 2 inch
- Tamarind – 1 lime sized ball (soaked in ¼ cup warm water)
- Sugar – 1 tsp.
- Sea Salt – 1 tbsp. + 1 tsp.
- Oil – 2 tbsp.
For the Vindaloo Masala:
- Kashmiri Red Chillies (deseeded) – 15
- Bedgi Chillies (whole) – 5
- Cumin Seeds – 1 tsp.
- Turmeric Powder – 1 tsp.
- Cloves – 10
- Cinnamon – 1 inch
- Pepper Corns – ½ tsp.
- Mustard Seeds – 1 tsp.
- Garlic – 15 cloves
- Ginger (chopped) – 3 inch piece
- Palm Vinegar – 200 ml
Step 1: Wash the pork and squeeze dry. Apply 1 tbsp. sea salt and leave in the refrigerator for 30 minutes.
Step 2: Grind all the ingredients for the masala to a smooth paste. Apply the ground masala and sugar to the pork and leave to marinate in the refrigerator for 12 hours or overnight.
Step 3: Heat oil in a vessel appropriate to cook the pork. Add the onion, ginger and garlic and sauté till light brown on medium heat.
Step 4: Add the pork and mix. Cook on low heat for 10 minutes, stirring occasionally. Add 1 cup warm water, 1 tsp. salt and cook covered on low heat for 30 minutes. Stir 4 to 5 times in between.
Step 5: Add the tamarind water and bring to a boil. Lower the heat and cook covered on low heat for a further 15 minutes till the meat is cooked. At the end you will see the oil floating. Do not discard it.
Serve with pulao or sannas.
I’ve found these recipes delicious.Thanks so much.keep posting more.
Thank you Suzan. Right now I have posted about a hundred recipes. I won’t slow down until I reach at least 300. Thanks for your support.
Don’t do anything. Cook it as it is. If cooking for Easter, it should mellow by then. Don’t add tamarind. If needed you can add when done after you taste it.
Hi homecook., wanted your help.. i added 1 cup kalvert red vinegar instead of palm vinegar fr marination.. n now i assume it might be too tangy.. Could u help me further what cud i do to balance out n also shd i add tamarind pulp while cooking
is tomato a substitue for tamarind? pl help thnks
if so how much?
puree or chopped?
No this will not work. It will alter the taste and spoil quicker.
This is the best authentic goan recipe for pork vindalho.
Please clarify how much oil is needed to cook the pork, how much vinegar, as too much of vinegar will give a more sourer taste.
Should I cook this dish with or without the lid and for how long.
We’e used just 2 tbsp. of oil in this recipe, just to get started and fry the onions. Later the fat from the pork will release more. With regard to the vinegar, the qty mentioned is approximate as a lot depends on the maturity of the vinegar and therefore its sourness. You will need to adjust as per your taste. But Vindaloo is usually on the sourer side! With regard to cooking covered or uncovered, please read the recipe carefully. That is mentioned.
Looks great but curious which cut of pork you used? Are you able to supply a photo of it so we can find a similar cut? Can you describe whether it is should, roast, etc. etc.?
We use pork belly for this dish.
Tried your recipe and it was a massive hit. Tasted just like how it is prepared back home in goa. Thanks for sharing this.
Thank for your feedback Sweeny
This looks terrific! Thanks for step by step pics
I have tried many of your goan recipes over the last year and all of them are delicious and very authentic. Since we can’t visit goa due to the pandemic you have helped bring goa to our kitchen. Thank you
Thank you so much for your kind comments Maria. They mean so so much.
Thank you for the recipe. Please can you advise What would be the best substitute for the Palm Vinegar.?
You can use apple cider vinegar !