Indian Pork Vindaloo Recipe

Name: Indian Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vindalloo paste; 2 tablespoons fresh ginger, grated; 4 garlic cloves, chopped; 3 red chilies, chopped; 2 teaspoons ground turmeric; 2 teaspoons ground cardamom; 4 cloves, whole; 6 peppercorns; 1 teaspoon ground cinnamon; 1 tablespoon cumin seed; 1/2 cup lemon juice; 2 lbs pork fillets; 1/4 cup oil; 2 teaspoons brown mustard seeds; 2 1/2 cups water

Servings: persons

Vindalloo paste
2 tablespoons fresh ginger, grated
4 garlic cloves, chopped
3 red chilies, chopped
2 teaspoons ground turmeric
2 teaspoons ground cardamom
4 cloves, whole
6 peppercorns
1 teaspoon ground cinnamon
1 tablespoon cumin seed
1/2 cup lemon juice
2 lbs pork fillets
1/4 cup oil
2 teaspoons brown mustard seeds
2 1/2 cups water

1
To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
2
Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
3
Trim the pork of excess fat and sinew and cut into cubes.
4
Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
5
Return all the meat to the pan.
6
Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
7
Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
8
Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vindalloo paste, 2 tablespoons fresh ginger, grated, 4 garlic cloves, chopped, 3 red chilies, chopped, and more.

Yes, Indian Pork Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Pork Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions