Pork curries may be unusual but a traditional Vindaloo curry is made with pork and it is the perfect meat for the hot and sour flavour!
A Pork Curry Recipe?
Let’s face it Indian pork recipes are pretty thin on the ground, but this pork curry is not an invention of mine.
The Vindaloo curry is actually fusion food from the 15th century.
It is an Indo Portuguese recipe that comes from the time when meat was stored in wine/vinegar as a preservative.
That astringent, garlic rich spiciness was much beloved by the British when they arrived in the 18th Century.
A couple of hundred years later us Brits know the vindaloo as a fiercely spicy sour curry.
My recipe sticks with that idea and leans back to the Porky origins and it is stunning!
What Type of Pork to Use.
I have two vindaloo curry recipes on my site, this one and a beef vindaloo.
Both require a fattier cut of meat, with the beef I recommend beef shin, for the pork, I recommend shoulder or collar.
The sharpness of the vinegar really does pop against a fatty cut of meat.
There are also other subtle differences between the beef and pork variants that complement the differences between the two types of meat.
The beef gets more earthy and citrusy tamarind, whereas the pork gets the addition of fennel seeds and apple vinegar.
Alternative Cooking Methods
This recipe also allows me to illustrate two different ways of cooking a similar curry.
You could very easily cook this recipe in the instant pot by following the method in the beef variant that I linked to a little further up the page.
Likewise, it would be very easy to cook that beef curry using this method.
As for which method is best… Then it is much of a muchness, I think the oven method gives marginally better results.
The IP method is a little quicker and is more ‘hands off’.
A pork vindaloo is a classic example of fusion food from long before trendy restaurants started to do it. It is an Indo Portuguese recipe dating from around the 15th century and clearly demonstrates pork can be the centre of a curry!
- 500 g Pork Shoulder
For the Marinade:
- 125 g Onion
- 25 g Ginger
- 8 Cloves Garlic
- 75 ml Apple Vinegar
- 25 ml Tamarind Pulp
- 1 Tbsp Lemon Juice
- 1 Tsp Honey
For the Curry:
- 2 Tsp Ghee
- 100 g Onion
- 2 Hot Green Chili Peppers
- 125 g Tomato
- 1 Tbsp Fennel Seeds
- 2 Tbsp Kashmiri Chili Powder
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 1 Tsp Armchoor
- 1 Tsp Turmeric
- 1/2 Tsp Black Pepper
- 1 Tsp Salt
- 12 Cardamom Pods
- Cut the pork into a 2.5 cm dice.
- Peel the ginger and garlic, then roughly chop the onion.
- Add these to the rest of the ingredients to the marinade and let steep for at least 1 hour, up to 8 hours.
- Peel, top and tail and cut the onion for the curry into 4 wedges.
- Heat a large pan that can be placed in the oven over a medium high heat.
- When hot melt the ghee and add in the onion, cooking for 5-7 minutes until they begin to colour.
- Whilst this is happening roughly chop the tomatoes and finely chop the green chili peppers.
- Now is a good time to gather the spices, you can put them all in a single bowl if you want to make it easier.
- Add the powdered spices and fennel seeds to the pan and stir for 60 seconds.
- Then in go the onions and chili, stirring well to combine.
- Finally in goes the pork in the marinade, salt & pepper, and the cardamom pods, once again stir well.
- Add a lid and then place in the oven and cook at 180°C or 350°F for 2 hours.
- If you like a drier curry with less sauce, remove the lid for the last 20-30 minutes of the cooking time.
Try to fish out the cardamom pods before serving.
Amount Per Serving: Calories: 959Total Fat: 60gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 236mgSodium: 1584mgCarbohydrates: 43gFiber: 8gSugar: 18gProtein: 64g