Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, roughly chopped; 1 (3 inch) piece fresh ginger, peeled and minced; 3 cloves garlic, peeled and crushed; 2 tablespoons mustard seeds; 1 tablespoon cumin seeds; 1 cinnamon stick; 8 whole black peppercorns; 4 whole cloves; 1/2 cup vinegar, divided, or to taste; 2 tablespoons water; 1 pound lean pork, cut into cubes; 3 tablespoons vegetable oil; 8 fresh curry leaves; 1 pound tomatoes, peeled and chopped; 1 1/2 teaspoons ground turmeric; salt to taste; 4 cups pork stock, or as needed; 3 sprigs cilantro

Servings: persons

1 large onion, roughly chopped
1 (3 inch) piece fresh ginger, peeled and minced
3 cloves garlic, peeled and crushed
2 tablespoons mustard seeds
1 tablespoon cumin seeds
1 cinnamon stick
8 whole black peppercorns
4 whole cloves
1/2 cup vinegar, divided, or to taste
2 tablespoons water
1 pound lean pork, cut into cubes
3 tablespoons vegetable oil
8 fresh curry leaves
1 pound tomatoes, peeled and chopped
1 1/2 teaspoons ground turmeric
salt to taste
4 cups pork stock, or as needed
3 sprigs cilantro

1
Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2
Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3
Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4
Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5
Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6
Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

597

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 large onion, roughly chopped, 1 (3 inch) piece fresh ginger, peeled and minced, 3 cloves garlic, peeled and crushed, 2 tablespoons mustard seeds, and more.

Yes, 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!

Pork Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions