Pork Vindaloo
Tangy, spicy pork curry from Goa with tender meat simmered in a punchy vinegar, chili, garlic, and warm spice paste. It tastes even better after resting, making it a great make-ahead dish for rice or poi.
For 4 servings
- prep · ~10 min
Prepare the pork and aromatics.
1.Cut the pork into medium cubes if not already cut.2.Slice the onions finely.3.Peel the garlic and ginger and chop them roughly.4.Remove the stems from the dried red chilies. - mix · ~5 min
Make the vindaloo paste.
1.Add garlic, ginger, dried red chili, cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, vinegar, and 2 tbsp water to a small grinder jar.2.Grind to a smooth, thick paste.3.Rub the paste all over the pork pieces in a bowl.TIPA smooth paste gives the curry its signature body and helps the pork absorb the sharp, spicy flavor evenly. - rest · ~20 min
Rest the pork in the paste.
Cover and let the pork sit for 20 minutes while you get the pan ready.
- saute · ~10 min
Cook the onions.
1.Heat oil in a heavy pan over medium heat.2.Add the sliced onions and cook until soft and lightly golden, 8 to 10 minutes.TIPDo not rush the onions on high heat. Slow browning adds sweetness that balances the vinegar and chilies. - saute · ~8 min
Sear the pork with the masala.
1.Add the marinated pork to the pan.2.Cook over medium heat, stirring often, until the pork changes color and the paste smells cooked, 6 to 8 minutes. - simmer · ~45 min
Simmer the vindaloo.
1.Add water, salt, and jaggery to the pan and mix well.2.Bring the curry to a gentle simmer.3.Cover and cook on low heat until the pork is tender and the gravy thickens, 40 to 45 minutes.4.Stir once or twice during cooking so the masala does not catch at the bottom.TIPIf the gravy gets too thick before the pork is tender, add a splash of water and keep cooking gently. - rest · ~10 min
Rest the curry before serving.
Switch off the heat and let the vindaloo rest for 10 minutes so the flavors settle and the gravy clings better to the pork.
- serve
Serve the pork vindaloo hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use pork shoulder, not lean loin; the fat and collagen keep the curry succulent during the long simmer.
- 2Grind the vinegar-spice paste as smooth as possible so it coats the pork evenly and thickens the gravy properly.
- 3Let the onions turn lightly golden, not deeply browned, or the curry can taste bitter against the vinegar.
- 4Cook the marinated pork until the raw vinegar smell softens before adding water; this gives a rounder, deeper flavor.
- 5Keep the simmer gentle and covered so the pork turns tender without the masala catching on the bottom.
- 6Vindaloo tastes better the next day; cool it fully, chill overnight, and reheat slowly for the best balance of heat and tang.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and cook the onions slowly with a splash of water as needed; you'll get a lighter curry with most of the same depth.
extra spicyExtra-spicy
Add more dried red chilies or use hotter ones for a fiercer Goan-style heat that still keeps the signature vinegar tang.
potato addedPotato-added
Add chunks of potato during the simmer if you want a heartier one-pot meal; they soak up the tangy, spicy gravy beautifully.
chickenChicken
Swap pork shoulder for bone-in chicken and shorten the simmer; good if you want vindaloo flavor with a lighter, faster-cooking protein.
Why this is on our healthy list.
Protein-Rich Main Dish
Pork shoulder provides substantial protein, making this curry filling and useful for a satisfying meal.
Aromatic Spice Benefits
Garlic, ginger, cumin, cloves, pepper, and chili bring antioxidants and bold flavor, so the dish tastes full without relying on heavy cream.
No Creamy Add-Ins
This vindaloo gets body from onions and ground spices rather than cream or coconut milk, keeping the gravy intense and relatively light in texture.
Frequently asked questions
Yes. A few hours in the fridge gives the pork more time to absorb the vinegar-spice paste and often improves the final flavor.
