chilli · goan curry · pork · vindaloo · vinegar

Pork Vindaloo

I have always wanted to cook this dish but never really got around to.. The thing is My mum was never really fond of pork except for ham and daddy was really indifferent so, pork never really was a part of our diet…

It is one of those dishes that I always wanted to try… Its firey red colour, with its tangy taste, just a dream on the pallet.. But my thing was that I would not use the bottled sauce, there is no fun in it.. and the key thing about this dish is the spice blend it self…. Just the right amount of blend… They combine well with pork…..

First thing first, what does Vindaloo mean…

The name Vindaloo is derived from the Portuguese dish “Carne de Vinha d’ Alhos“, which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo

So I swung by my butcher, good stock of pork, bought just above 2lb (500gms), rushed back home and now all that stood between me and my pork Vindaloo was, cooking it…

You would need:

1/2 Kg boneless Pork (cut into medium cubes)
1 Big Onion
Salt as per taste

For the Spice

15 Kashmiri Chillies,/or red dried red chillies
4 – 6 Garlic flakes,
1″ Ginger
2 Teaspoons of Jeera,
1 and a 1/2″ Haldi,
1” piece of Cinnamon
3 – 6 Peppers
3 – 6 Cloves

Sugar-1 tbs


lemon juice-1 tbs


Wash the Pork pieces well, and then chop them up into nice bits. Once you dice the bits you need to dry the pieces of pork. You can dry them up using a cloth as well to absorb all the water. Now keep that aside and lets get the spice blend ready, grind the chillies into a powder, then add some vinegar (2tbs)t. Add all the ingredients of the vindaloo spice as mentioned above and then grind all of it in the blender. Once you have your masala ready you can add it  to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed. Chop the large onion  blend them in the same liquidiser that was used for the vindaloo spice and that will give the onions a specific colour.  Add a little vinegar to the meat, mix it up and store it overnight in the fridge ( well I marinaded it and left it for 4-5 hours, but the longer you leave, the better).   Its time to transfer all the ingredients on to the stove, Use  heavy bottom pan and 2 table spoon of oil, there is no need to add any water yet. Now you need to add a few peppercorns, a little cinnamon and a few cloves to the dish as you fry the meat. After a little while of frying add some water and let it cook on a slow flame.  I added a table spoon of sugar and a inch of lemon juice, gives it a real tangy taste..Let the vindaloo simmer on a low fire as the meat soaks in the spice and gets cooked.You know the Vindaloo is ready when it turns the fiery red colour .. You can repeat the same recipe with chicken or mutton, even lamb works really well…  Serve with rice or rotis…

P.S. The husband loved it that is double bonus…

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