Pork Vindaloo (or any meat of your choice)

Vindaloo is not just a curry… It’s an experience!!

Happiness is when you see a big bowl of this bright vibrant curry with fiery, yet not too overpowering, essence! Pleasantly hot + Tingling tangy + Slightly sweet = Vindaloo

Once you master how to make the base of this curry, the rest is super easy. You can add pretty much any protein to vindaloo paste and marinate it for a few hours. Then cook it slow for hours and… DONE! BTW, there is a little history to this one…

The story behind Vindaloo

The story of vindaloo curry is as piquant as its taste. While its origin is in a far away land from where it now resides, it showcases global integration. Ingredients and culinary cultures from different continents come together to evolve into what it is now… The beloved and famous Vindaloo.

This is a traditional recipe, very popular and embraced as their very own by the Catholic community of Goa, a state on India’s western coast.

However, its origins lie 5,500 miles to the west, in Portugal. From there, an earlier variant of the dish made its way to Goa with Portuguese explorers in the early 15th century.

Portuguese sailors used to preserve pork for their journey to India in garlic and vinegar. They used vinegar to preserve the meat not only on ship, but also in India’s hot climate. Many Goan dishes have the tang and tartness of white wine or palm vinegar.

Vindaloo, or more locally referred to as Vindalho, evolved from the Portuguese term “carne de vinha d’ alhos”, meaning meat marinated and cooked in wine vinegar and garlic. Over the years, it’s been “Indianized” by Goan cooks by substituting palm vinegar for red wine vinegar and adding a whole lot of other spices to the original red chili peppers.

Check out our collection of favorite Curry Recipes!

So what’s the final result? Curry that tingles the tongue with peppers, cloves and other spices, rather than the one dimensional heat of chili powder.

This dish got popular not only with locals, but the Britishers who ruled India. So much so that it made its way to Britain and evolved into the famous “reach for your water jug” hot British Curry House vindaloos.

But authentic Indian vindaloos are not head spinningly hot like those of British Curry house fame. Instead they’re a harmonious balance of sweet, sour and spice. As I said before, a pleasantly spiced curry.

Fun fact: How beloved is Vindaloo in Britain?

So much so, in the 1998 World Cup the ‘unofficial’ anthem of the English football team fans was “Vindaloo-Vindaloo, we’re gonna score one more than you.”

What meat to cook Vindaloo with?

You can make this curry with pork, chicken, beef, lamb, goat or even shrimp. The method is the same. If you’re using chicken, make it either with a whole chicken cut up into pieces or with skinless bone-in or boneless thighs, as dark meat gets tender and fall off the bone in curries.

If using beef, go for fattier marbled cuts for best results. Chuck is ideal, like any other stew

Today I feel like cooking with pork. Pork shoulder or butt is ideal for vindaloo, as it cooks low and slow. The curry takes on more depth and richness as the fat renders into the gravy. That being said, for a leaner dish you can also use loin.

Ingredients for Pork Vindaloo

• Pork
• Vindaloo paste – Dry red chili peppers (I am using Kashmiri red chilis, which are mild), fresh red chilis (optional, mainly I am suing them for some heat), cumin seeds, coriander seeds, mustard seeds, cinnamon, cardamom, cloves, black peppercorns, turmeric, vinegar, garlic, ginger.
• Onions
• Bay leaves
• Salt
• Sugar
• Cashews – As a garnish.
• Cilantro – Also as a garnish.

So how do you start making Pork Vindaloo?

How delicious your curry will end up and how it will look all depends on its base, and that’s the vindaloo paste. Click here for the detailed recipe for your very own quick and easy Vindaloo paste.

Dry roast Kashmiri red chilies in a skillet on medium high heat for a minute or two till they become fragrant, taking care to avoid burning them. Move them to a blender.

Dry roast cumin seeds, coriander seeds, mustard seeds, cinnamon, cardamom, cloves, and peppercorn all together for 2-3 minutes then put them in the blender. If you miss some spices, it’s alright, it will still taste great.

If you are missing whole spices but happen to have powder, you can use it in a pinch. Just don’t roast the powder.

Add in fresh red chilis (if using), ginger, garlic, turmeric and vinegar and blend it smooth. It will take time, but you want a fine paste. Use a tiny bit of water if needed. My magic bullet does the job perfectly.

Preparing the meat

First cut the pork into 1.5-2 inch chunks.

Marinate the pieces in the paste for at least 4-5 hours, or overnight for best results. You really want those vindaloo flavors to seep into the meat.

How to cook Vindaloo curry

When you are ready to cook, heat oil in a large pan, like a dutch oven, over medium heat. Sauté finely chopped onions with salt and bay leaves until golden brown, stirring frequently. It will take about 10-12 minutes.

Add in marinated pork and stir well. Cover and cook for 5 minutes.

Add in a cup of water and a little sugar. Cover, lower the heat to medium low and cook till meat is melt in your mouth tender… 🙂

Somewhere in between, I taste for seasonings such as salt or sugar and even heat. If I feel it needs more tang or heat, I add extra vindaloo paste to the gravy.

The pork takes about an hour to an hour and half to two hours, as it’s cooked slow and low. From time to time you need to check up on this one and give it a stir to make sure it doesn’t stick to the bottom. Vindaloos are quite thick gravy, so unless it is sticking to the bottom, you don’t need to add more water.

Most people stop here, but I want to make it a little special, as it comes from Goa. Cashew nuts are very famous and locally grown in Goa. I am giving a final touch to the dish by tempering it with fried cashews.

Plate the pork vindaloo to a serving bowl. I like to heat a little ghee or oil in a small pan and, once it’s piping hot, add in some whole cashews. Stir them for a minute or so to give them a little color, then pour the cashews and ghee over the vindaloo. This will taste and look awesome.

Can I make Vindaloo in the crockpot?

Yes, it would be great, and super tender.

First sauté onions along with bay leaves and salt in a skillet till golden brown, about 10-15 minutes.

Then add the onion mixture to the crock pot. Add the marinated pork, water and sugar and stir well. Cook 4-5 hours on high or 7-8 hours on low

If you want it quick, try Instant Pot

Though I usually prefer it to cook vindaloo slow and low in a dutch oven, you are looking at a couple of hours to finish the meal. If you want it in less than an hour, Instant Pot is your answer.

Press the Saute mode and cook the onions, along with bay leaf and salt, in a little oil till it gets a nice brown color, about 10 minutes.

Add in marinated pork, 1.5 to 2 cups of water and sugar and mix well. Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.

Naturally release pressure. Open the lid and check the consistency of the gravy. If you want a little thicker gravy, press the Saute button and cook for an additional 10 minutes to boil off the liquids and reduce the gravy to a stew like consistency.

What to serve Vindaloo with

My first choice? A piping hot plateful of basmati rice. So good.

Of course, some Indian naan, rotis or parathas go equally well.

Some nice chilled beer.

If going low carb, some cauliflower rice.

How to store Vindaloo

Vindaloo, like any other curry dish, is awesome after it sits. It’s great as leftovers. Just store it in airtight container for 4-5 days in your refrigerator.

It also freezes beautifully up to 3 months. Great meal prep option if you like your curries.

Vindaloo… it’s not as popular here in the States as I have seen in Britain and Australia. But don’t shy away from its infamous spicy reputation. There is nothing wrong with preferring mild curry. In fact some of the best tasting curries merely tingle the taste buds. Go easy on spices and you can still enjoy the flavors.

And then some of you are like me. There is also nothing wrong with looking for some HEAT in your curry. Go and make it perfect just how you like it. After all, it’s going to be your Vindaloo… your Experience!

Pork Vindaloo, on my Gypsy Plate… enjoy!

If you love curries, try these other great recipes!
Chicken Masala
Trini Curry Chicken
Pork Menudo
Chicken Asado
Chicken Caldereta
Yellow Dal Tadka
South African Chicken Curry
Japanese Beef Curry