Description
This Spicy Indian Pork Vindaloo recipe features tender pork shoulder cubes marinated in a robust blend of toasted and ground spices combined with tangy vinegar and tamarind. Slow-cooked until the meat is succulent and the sauce is thick and flavorful, this classic Goan dish delivers intense heat and deep aromatic flavors perfect for fans of spicy Indian cuisine.
Ingredients
Scale
Meat
- 2 lbs pork shoulder, cut into 2-inch cubes
Spice Paste
- 2 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 5-6 dried red chilies
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp fenugreek seeds
- 1 stick cinnamon
- 3-4 cloves
- 1 tbsp tamarind paste
- 5 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp white vinegar
Other Ingredients
- 2 tbsp vegetable oil
- 2 large onions, finely sliced
- 1 cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Toast Spices: In a dry skillet over medium heat, toast cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, black peppercorns, cinnamon stick, cloves, and dried red chilies until fragrant. Remove from heat and allow to cool.
- Grind Spices: Once cooled, grind the toasted spices into a fine powder using a spice grinder.
- Make Vindaloo Paste: In a mixing bowl, combine the ground spices, turmeric powder, white vinegar, tamarind paste, minced garlic, and grated ginger. Mix well to form a smooth paste.
- Marinate Pork: Coat the pork cubes thoroughly with the Vindaloo paste. Cover and refrigerate for at least 2 hours, preferably overnight, to infuse the flavors deeply.
- Sauté Onions: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 10-15 minutes.
- Brown Pork: Add the marinated pork, including all of the marinade paste, to the pot. Cook for about 10 minutes, stirring occasionally until the pork is browned on all sides.
- Simmer: Pour in 1 cup of water and add salt to taste. Cover the pot and cook on low heat for 1 to 1.5 hours, stirring occasionally. Add more water if necessary to prevent sticking and to achieve desired sauce consistency. Cook until the pork is tender and the sauce thickens.
- Garnish and Serve: Once cooked, sprinkle fresh cilantro over the Vindaloo. Serve hot with steamed rice or Indian bread of choice.
Notes
- For best flavor, marinate the pork overnight to allow the spices to deeply penetrate the meat.
- If you prefer less heat, reduce the number of dried red chilies used.
- Use tamarind paste responsibly as it adds a distinctive sourness essential to authentic Vindaloo.
- If tamarind paste is unavailable, substitute with a mix of lemon juice and brown sugar as an alternative tangy element.
- Keep stirring occasionally while simmering to avoid the meat sticking to the pan and burning.
- This recipe pairs wonderfully with basmati rice or Indian flatbreads like naan or roti.
