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Goan Pork Vindaloo

Goan Pork Vindaloo

  • Prep

    30 m
  • Cook

    1 h 25 m
  • Ready In

    9 h 55 m
Alina

Alina

The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
  2. Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  3. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  4. Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
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Reviews

JneLew
10

JneLew

1/27/2012

I didn't follow the recipe exactly and I didn't have all the ingredients it called for but it was still wonderful!

Jeremy
10

Jeremy

8/4/2011

I made this dish for family and friends for dinner and it was awesome , I used white wine vinegar instead of white vinegar. The dish was complimented with a pairing of coconut rice and green and yellow beans that where sauteed in chili oil garlic, onion, sweet red pepper, jalapenos and finished with a little grated ramano cheese yummmm.

ReneeAlexandra
8

ReneeAlexandra

11/13/2012

My husband and I didn't like this recipe at all. The meet was tender, but his was a dissapointment. We followed the recipe to the letter, and I guess it turned out the way it was supposed to. Still, I think this needs more chillies, more genuine Indian taste for us to like it. But we did have fun cooking together though!

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