Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pork 1 kg; Tamarind Pulp 2 tsp; Kashmir red Chili (seed removed and crushed) 2 tbsp; Garlic 5 pod; Cumin Seed 1 tsp; Mustard 2 tsp; Kuskus 2 tsp; Turmeric 1/2 tsp; Raisins 2 tbsp; Black Pepper powder 1/2 tsp; Vinegar 1/2 cup; Grated Molasses 1 tsp; Salt to taste; Sliced onion 2 cup; Cinnamon 1 stick; Cloves 6

Servings: persons

Pork 1 kg
Tamarind Pulp 2 tsp
Kashmir red Chili (seed removed and crushed) 2 tbsp
Garlic 5 pod
Cumin Seed 1 tsp
Mustard 2 tsp
Kuskus 2 tsp
Turmeric 1/2 tsp
Raisins 2 tbsp
Black Pepper powder 1/2 tsp
Vinegar 1/2 cup
Grated Molasses 1 tsp
Salt to taste
Sliced onion 2 cup
Cinnamon 1 stick
Cloves 6

1
Grind together the kuskus ,cinnamon, chili ,mustard, turmeric, tamarind ,raisin ,garlic, cumin and pepper.
2
Cut the pork into square pieces.
3
In a frying pan Fry the pork pieces and let it fry in its on fat till brown. Keep it aside.
4
Into the same pan fry the onion (If there is enough fat add more oil),when it brown add the ground masala and stair for few minute .
5
Mix the fried pork with the masala and cook for five minute
6
Now add 2 cups of hot water and vinegar mix well.
7
Cover and cook in low flame till the gravy thicken then add the molasses .
8
Cook for few more minute.
9
Usually we keep the vindaloo cool for 12 hours then reheat and use that is much tastier.

No nutrition data on file — estimate from the ingredient list.

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: Pork 1 kg, Tamarind Pulp 2 tsp, Kashmir red Chili (seed removed and crushed) 2 tbsp, Garlic 5 pod, and more.

Yes, Pork Vindaloo falls under the Soups & Stews 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