Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (1 kg) boneless pork, cut into bite-size pieces; 1 1/2 tsp (7 mL) salt or to taste; 10 dried red chilies, half of the seeds removed (see Notes); 10 black peppercorns; 10 whole cloves; 1 stick cinnamon, about 1 inch (2.5 cm) long; 1 tsp (5 mL) cumin seeds; 1/2 tsp (2 mL) mustard seeds; 1/2 tsp (2 mL) granulated sugar; 10 cloves garlic; 1 piece peeled ginger root, 1-inch (2.5 cm) square; 3/4 tsp (4 mL) cider vinegar; 2 tbsp (25 mL) vegetable oil; 3 cups (750 mL) finely chopped onions (about 2); 1/4 cup (50 mL) cider vinegar; 1 cup (250 mL) grated potato; 2 tbsp (25 mL) vodka (optional)

Servings: persons

2 lbs (1 kg) boneless pork, cut into bite-size pieces
1 1/2 tsp (7 mL) salt or to taste
10 dried red chilies, half of the seeds removed (see Notes)
10 black peppercorns
10 whole cloves
1 stick cinnamon, about 1 inch (2.5 cm) long
1 tsp (5 mL) cumin seeds
1/2 tsp (2 mL) mustard seeds
1/2 tsp (2 mL) granulated sugar
10 cloves garlic
1 piece peeled ginger root, 1-inch (2.5 cm) square
3/4 tsp (4 mL) cider vinegar
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) finely chopped onions (about 2)
1/4 cup (50 mL) cider vinegar
1 cup (250 mL) grated potato
2 tbsp (25 mL) vodka (optional)

1
Rub salt into pork and set aside while preparing marinade.
2
Marinade: In a blender, combine chilies, peppercorns, cloves, cinnamon, cumin seeds, mustard seeds and sugar.
3
Grind to a fine powder.
4
Add garlic, ginger and 3/4 tsp (4 mL) vinegar.
5
Blend to a smooth paste.
6
Rub paste into pork.
7
Cover and set aside in refrigerator for 2 hours.
8
In a saucepan, heat oil over medium-high heat.
9
Saute onions until golden, 6 to 8 minutes.
10
Add pork and brown well, about 5 minutes.
11
Add 1/4 cup (50 mL) vinegar, potato, vodka, if using, and 1 1/4 cups (300 mL) water.
12
Mix well.
13
Cover and bring to a boil.
14
Reduce heat to medium and cook until pork is tender, 20 to 25 minutes.
15
Serve over steamed rice.

922

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 2 lbs (1 kg) boneless pork, cut into bite-size pieces, 1 1/2 tsp (7 mL) salt or to taste, 10 dried red chilies, half of the seeds removed (see Notes), 10 black peppercorns, 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