Pork Vindaloo

Ingredients

• 1 kgpork, cubed (the original cook used bone-in pork belly)
• 20dried Kashmiri chillies
• 2 tbsp eachchopped ginger and garlic
• 10cloves
• 1 large piececinnamon
• 1 tspmustard seeds
• 1 tspfenugreek seeds
• 4½ tbspvinegar
• 2 largeonions, thinly sliced
• 1 medium-largetomato, chopped
• 60 ml (¼ cup)oil (the original cook used sunflower oil)
• 1 tspsalt, for marinating
• 1–2 tbspwater, for loosening the masala
• 360 ml (1½ cups)water, for simmering
• to tastesalt, to adjust at the end
• to tastepepper, if needed
• 1 tbspwater, for grinding the paste

Instructions

1. 1

   Marinate the pork

   Toss the cleaned pork pieces with ½ tbsp vinegar and 1 tsp salt.

2. 2

   Make the paste

   Soak the Kashmiri chillies, ginger, garlic, cloves, cinnamon, mustard seeds and fenugreek seeds in 4 tbsp vinegar for 20 minutes. Add 1 tbsp water, then grind to a nearly smooth paste that still has a little texture.

3. 3

   Cook the pork

   Heat the oil in a deep, wide pan. Add the sliced onions and cook until golden brown, then stir in the ground paste. Fry over a low heat for 6–8 minutes, until the raw aroma fades and oil begins to show. Add 1–2 tbsp water as needed to bring the masala together. Add the marinated pork and mix well, then pour in 1½ cups water and bring to the boil. Turn the heat to its lowest setting, cover and cook for 30 minutes, stirring occasionally.

4. 4

   Add the tomato

   Taste the curry and add the chopped tomato according to your preference. Mix well, cover and cook over the lowest heat for a further 20–25 minutes, until the water has almost dried and the pork is tender.

5. 5

   Adjust the seasoning

   Taste once more and add salt and pepper if needed.

What is pork vindaloo?

Vindaloo is a Goan curry whose name and vinegar-forward character reflect Portuguese culinary influence in the region. It is known for a sharp, spiced sauce, though heat and acidity vary from one household recipe to another.

Here, dried Kashmiri chillies lend colour and a gentle warmth, while vinegar cuts through the richness of the pork. Slow cooking gives the meat time to soften and take on the spice paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 32g protein, 13g carbs, 74g fat.

The pork supplies most of the protein and, particularly if using belly, much of the fat; the oil adds further fat. The chillies, onions and tomato contribute some carbohydrate, while rice served alongside adds substantially more. Pair a serving with a generous portion of vegetables and choose a rice portion to suit your appetite.

Building the spice paste

Whole spices: soaking the chillies, cloves, cinnamon, mustard and fenugreek in vinegar softens them for grinding and helps distribute their flavour through the curry.

Texture: grind the mixture almost smooth, but leave a little grain rather than turning it into a completely fine purée. The small addition of water helps the ingredients move through the grinder.

Getting the onions and masala right

Golden onions: cook the thin slices until properly golden before adding the paste; this gives the curry a deeper savoury base. Keep the heat steady and stir so they colour without scorching.

Fried paste: give the masala 6–8 minutes on low heat. It is ready when its raw smell has faded and a little oil begins to appear; add the measured water gradually if it starts sticking.

Choosing and cooking the pork

Cut: keep the pork pieces fairly even so they cook at a similar rate. Bone-in belly, as used by the original cook, makes a particularly rich curry; leaner cuts will give a less fatty result.

Doneness: simmer the covered pork gently for 30 minutes, then cook it with the tomato for another 20–25 minutes. The meat should be tender, and the sauce should have reduced until little excess water remains.

Balancing vinegar and tomato

Vinegar: the pork is first seasoned with a small amount, while the rest flavours the ground spice paste. Its tang is central to the dish, so avoid adding extra until you have tasted the finished curry.

Tomato: the recipe suggests tasting before adding it and adjusting to preference. It brings a softer, rounded acidity alongside the sharper vinegar.

Serving the curry

Rice: plain rice makes a simple base and absorbs the reduced sauce. A portion of the curry with rice and a green vegetable or salad gives the plate a mix of textures.

Timing: the recipe gives 20 minutes for soaking the spices, followed by 30 minutes and then 20–25 minutes of covered cooking. The total time is not specified, so allow extra time for preparation and for the pork to become tender.

Recipe notes & tips

• Cut the pork into similarly sized pieces so they simmer evenly.
• Keep the onions moving near the end of browning, when they can colour quickly.
• Grind the spices to a slightly coarse paste for the texture specified in the method.
• Use low heat once the pork is covered and simmering to avoid scorching the masala.
• Taste before adding extra salt, pepper or tomato, as the final balance is adjustable.

Variations

• Use leaner pork: choose a lean cut for a less rich curry, and check it for tenderness as it cooks.
• Adjust the chilli: use fewer Kashmiri chillies for a milder result.
• Make it boneless: use boneless pork pieces, keeping them evenly cut and checking for tenderness.
• Serve with rice: spoon the reduced curry over plain rice to catch the vinegar-spiced sauce.
• Add vegetables on the side: serve with a simply cooked green vegetable for contrast.

Common mistakes to avoid

• Scorching the onions: lower the heat and stir frequently once they begin to turn golden.
• Burning the masala: fry it over low heat and add the specified water gradually if it sticks.
• Grinding too coarsely: aim for an almost smooth paste, with only a little texture remaining.
• Boiling hard: reduce the heat to its lowest setting after bringing the pork and water to the boil.
• Stopping too early: cook until the pork is tender and the sauce has nearly dried, rather than following the clock alone.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions