Go Back
–+ servings
Goan-inspired pork vindaloo curry served with rice and naan bread.
Print

Pork Vindaloo Curry Recipe

A pork vindaloo is a classic example of fusion food, dating way before trendy restaurants started to do it. It is an Indo-Portuguese recipe dating from around the 15th century and clearly demonstrates that pork can be the centre of a curry!
Course Main Course
Cuisine Anglo Indian
Keyword goan pork curry, goan pork vindaloo, indian vindaloo curry, pork vindaloo
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Marinade Time (Minimum) 1 hour
Total Time 3 hours 30 minutes
Servings 2 Servings
Calories 881kcal
Author Brian Jones

Ingredients

  • 400 g Pork Shoulder or Blade 14oz

For the Marinade:

  • 1 Small Onion 100g
  • 35 g Ginger 1 Thumb-Sized Piece
  • 10 Garlic Cloves
  • 50 ml Cider Vinegar 3 tablespoon + 1 Tsp
  • 50 g Tamarind 1½" Cube
  • 50 ml Boiling Water 3 tablespoon + 1 Tsp
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Honey

For the Curry:

  • 1 tablespoon Ghee
  • 1 Small Onion 100g
  • 4 Green Chilli Peppers
  • 1 Medium Tomato 125g
  • 1 tablespoon Fennel Seeds
  • 1 tablespoon Kashmiri Chili Powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Amchoor
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Black Pepper
  • 1 teaspoon Salt
  • 6 Green Cardamom Pods

Instructions

  • Cut the pork into a 2.5-3cm (1-1¼") dice.
  • Pour the boiling water over the tamarind, then mash it a little before leaving it to steep for 10 minutes whilst you prepare the remaining ingredients for the marinade.
    Give the tamarind a final mash, then push it through a fine-mesh sieve.
    Pork Vindaloo process shot 1 of 10
  • Peel then roughly chop the onion, then add it to the blender.
    Pork Vindaloo process shot 2 of 10
  • Peel the ginger and garlic and place them in a blender.
    Pork Vindaloo process shot 3 of 10
  • Add the rest of the ingredients for the marinade (including the tamarind) to the blender and blitz to a paste.
    Pork Vindaloo process shot 4 of 10
  • Add the pork cubes and blended marinade to a mixing bowl, mix, cover and place in the fridge for at least an hour and up to 24 hours.
    Pork Vindaloo process shot 5 of 10
  • When you are ready to cook, top and tail, peel, and cut the onion for the curry into 6 wedges.
  • Heat a 20cm or 8" saucepan that can be placed in the oven over a medium-high heat.
  • Melt the ghee in the pan and add the onion wedges and cook for 5-7 minutes until they begin to colour.
    Pork Vindaloo process shot 6 of 10
  • Roughly chop the tomato.
  • Cut the green chillies in half lengthways.
  • Add the powdered spices and fennel seeds to the pan and stir for 30-60 seconds.
    Pork Vindaloo process shot 7 of 10
  • Throw in the tomatoes, slit green chillies, salt, pepper and cardamom pods and stir.
    Pork Vindaloo process shot 8 of 10
  • Finally, add the pork, the marinade and 75ml (⅓ Cup) of water, then stir everything together.
    Pork Vindaloo process shot 9 of 10
  • Add a lid and then place in the oven and cook at 160°C or 320°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.
    Pork Vindaloo process shot 10 of 10

Video

Nutrition

Serving: 1 | Calories: 881kcal | Carbohydrates: 55g | Protein: 54g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 27g | Cholesterol: 196mg | Sodium: 1448mg | Fiber: 9g | Sugar: 26g
QR Code linking back to recipe