Pork is not usually the first meat associated with a curry, however this pork vindaloo dates back the 15th century. An Indian curry with Portuguese influences, that is hot, sour and all sorts of delicious!
I have two vindaloo recipes on my website and they exist to point out an often overlooked part of cooking a curry.
That point is that curry sauces should not be ‘interchangeable’. I would never dream of putting the same sauce with chicken, lamb, pork and beef… But there is a seemingly tacit agreement that it is ok to do this with a curry.
I do not think that it is ok!
Of course, all vindaloo sauces should have a common them, garlic and vinegar or wine.
As far as I am concerned, after that, a recipe should be massaged to fit the central ingredient.
Changing Meat in Vindaloo Recipe.
My thought process in altering a sauce for a curry always starts with the core ingredient.
They are not meant to be lumps of protein that offer nothing more than texture. So in this pork vindaloo recipe, we start with some nice fatty pork shoulder.
Just like the beef shin in my Instant Pot beef vindaloo recipe it is a cut of meat with lots of flavour.
Beef loves earthy flavours, so that goes a little more heavy with tamarind than this recipe. Pork also has an affinity with both apples and aniseed, as a result, we use apple vinegar and fennel seeds in this version.
The beef vindaloo runs with regular vinegar and omits the fennel seeds. I also find pork requires less time to marinade. The effect is subtle, but I firmly believe that 1% differences in cooking are the things that push recipes over the top!
If I were to be creating this recipe for chicken I would dial back all of the spicing. This is simply because a chicken has less flavour.
Regular Cooking Vs Instant Pot.
This recipe also provides a great contrast of the approach I take to cooking a curry in a regular way and in the Instant Pot.
You could very easily cook this pork vindaloo in the instant pot by following the beef vindaloo method that I linked to a little further up the page.
Likewise, it would be very easy to cook my beef vindaloo 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’.
- 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.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 959 Total Fat: 60g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 236mg Sodium: 1584mg Carbohydrates: 43g Fiber: 8g Sugar: 18g Protein: 64g