Goan Pork Vindaloo

Recipe by
Total Time:
2 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Thattukada Style Madak Omelette, Best Iilish Maacher Paturi , Easy Dacres's Lane Stew

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How to Make Goan Pork Vindaloo

  • In a small bowl, whisk tamarind with the hot water.
  • Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
  • Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind.
  • In a blender, combine garlic, chillies and ginger and grind to a paste.
  • Add 2 tbsps of mustard oil and spiced tamarind mixture and saute until combined.
  • In a large bowl, place pork and pour the blended contents over it and toss to combine.
  • Marinate, covered, for 2 hours at room temperature or refrigerate overnight.
  • In a large skillet, heat remaining 1/2 cup mustard oil over medium-high heat.
  • Add onion and saute for 10 minutes, or until lightly browned.
  • Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, for 30 seconds until spices are fragrant.
  • Reduce heat to medium, add pork and cook.
  • Stir in vinegar and water.
  • Reduce heat to low, cover and cook, for about 1.5 hours, or until pork is very tender.
  • Garnish with browned onions and cilantro.