Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup curry paste (recipe follows); 1 tablespoon minced garlic; 1 1/2 cups chopped onions; 1 pound pork, cut into 1/2-inch cubes; 4 tablespoons canola or neutral vegetable oil; 1 cup peeled, seeded and diced tomato (tomato concasse); Salt and pepper; 4 cups cooked white rice; 2 tablespoons chopped cilantro, for garnish; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 2 teaspoons mustard seeds; 2 teaspoons ground cloves; 1 teaspoon turmeric; 2 -inch piece ginger, peeled and chopped; 1/3 cup white vinegar

Servings: persons

1/2 cup curry paste (recipe follows)
1 tablespoon minced garlic
1 1/2 cups chopped onions
1 pound pork, cut into 1/2-inch cubes
4 tablespoons canola or neutral vegetable oil
1 cup peeled, seeded and diced tomato (tomato concasse)
Salt and pepper
4 cups cooked white rice
2 tablespoons chopped cilantro, for garnish
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons ground cloves
1 teaspoon turmeric
2 -inch piece ginger, peeled and chopped
1/3 cup white vinegar

1
In a glass baking dish or nonreactive mixing bowl combine curry paste with garlic and half of onion.
2
Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes.
3
Heat oil in a large skillet over low heat and gently saute remaining onion.
4
Drain pork, reserving marinade.
5
Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides.
6
Saute for 5 minutes, then add tomatoes and reserved marinade.
7
Bring to a boil, reduce heat and simmer 5 minutes.
8
Serve over hot rice, garnished with cilantro.
9
In a spice or coffee mill grind spices and ginger until very-finely minced.
10
Turn out into a bowl and stir in vinegar to make a smooth paste.
11
To make curry oil, mix half of paste with 1 cup vegetable oil.

1186

kcal

Calories

Fat

169

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 16 ingredients. The key ingredients include: 1/2 cup curry paste (recipe follows), 1 tablespoon minced garlic, 1 1/2 cups chopped onions, 1 pound pork, cut into 1/2-inch cubes, 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