Why does my vindaloo taste too sharp or sour?

The masala may not have cooked long enough before adding water, or the curry may need a little more jaggery and resting time to balance the vinegar.

How do I know when the pork is done?

The shoulder should be fork-tender and easy to bite through, and the gravy should cling to the meat rather than look watery.

Can I make pork vindaloo ahead of time?

Absolutely. It is an excellent make-ahead curry because the flavors deepen after cooling and resting overnight in the refrigerator.

How should I store and reheat leftovers?

Cool completely, refrigerate in a sealed container, and reheat gently on the stove with a splash of water if the gravy has thickened too much.

What should I serve with pork vindaloo?

Steamed rice is classic, and Goan poi or other crusty bread is also great for soaking up the tangy, spicy gravy.

Home / Recipes / goan / Pork Vindaloo

goanMediumnon vegetariangluten freedairy freenut free

Pork Vindaloo

RATING

4.6/5(172)

TASTE SCORE

9/10

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.

PREP

20m

COOK

65m

SERVES

1 KATORI

488 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use pork shoulder, not lean loin; the fat and collagen keep the curry succulent during the long simmer.
2
Grind the vinegar-spice paste as smooth as possible so it coats the pork evenly and thickens the gravy properly.
3
Let the onions turn lightly golden, not deeply browned, or the curry can taste bitter against the vinegar.
4
Cook the marinated pork until the raw vinegar smell softens before adding water; this gives a rounder, deeper flavor.
5
Keep the simmer gentle and covered so the pork turns tender without the masala catching on the bottom.
6
Vindaloo tastes better the next day; cool it fully, chill overnight, and reheat slowly for the best balance of heat and tang.

RECIPE VARIATIONS