Goan Pork Vindaloo

  • Servings : 5-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

One cannot think of Goa without being reminded of its lovely beaches and delicious food.

Pork Vindaloo is probably the most famous of Goan food. Influenced by the Portuguese, this dish uses vinegar for cooking, unlike tamarind which is the most commonly used souring agent in the Indian coastal region.

Vindaloo, because of its fiery red colour, is is perceived to be really hot. In reality, however, the pork has a really tangy flavour because of the vinegar, while the Kashmiri chillies which lend more colour than heat, give it its tell-tale, red-hot colour.

Pork Vindaloo is best made a couple of days ahead and like a pickle, tastes much better later, rather than the day that it was cooked!


  • Pork- 1 kg
  • Vindaloo paste (details separately)
  • Onions, chopped- 1 cup
  • Bayleaves- 4
  • Cloves- 4
  • Black pepper- 6
  • Sugar- 1 tsp, for rounding off
  • Oil- 2 tbsp
  • Warm water- 1- 11/2 cup

Ingredients for Pork Vindaloo Masala (Spice Paste)

Dried red Chillies, 3-4 or dry Kashmiri chillies- 6
Garlic paste- 1 tbsp
Ginger paste -1 tbsp
Cumin- 1 tsp
Coriander seeds- 1 tbsp
Turmeric- 1 tsp
Vinegar- 3 tbsp
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Step 1

Make a paste of all the vindaloo spices along with the chillies and the vinegar. Dice pork into 1 1/2 inch sized cubes. Saute until pink. This is a very common method in Konkani cooking.

Step 2

Marinate with salt and vinegar and half of the marinade for 3-24 hours. I left it sitting in the fridge for about 5 hours.

Step 3

When you need to make the curry, heat a pan and pour 2 tbsp oil.

Step 4

When hot, add the whole spices. Fry for 1 minute.

Step 5

Add finely chopped/ grated onions.

Step 6

When soft and pink, in about 2 minutes, add in the leftover masala ( spice paste) . Fry for 2-3 minutes until the masala ( spice ) paste is cooked.

Step 7

Add in the marinated pork and fry till the masala paste is dry- this should take about 5-7 minutes.

Step 8

Add in 2 cups of hot water and let simmer for about 30- 45 minutes till pork is cooked. By this time, the water would've evaporated and you will have a thick red sauce coating the pork. This is the consistency you are looking for, not a thin gravy. Also remember that since Kashmiri chillies have been used , they add more colour than heat. So the resultant gravy looks more hot than it is.

Step 9

Add a tsp of sugar to round off the flavour.

Step 10

Serve hot with rice/ roti.





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