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Pork Vindaloo with Goan Spices
85% authentic · Goan Indian
A regional variation using pork, which is more traditional in some Goan households than lamb. It retains the characteristic spicy, tangy, and complex flavor profile of vindaloo, enhanced by a specific blend of Goan spices.
Ingredients
- Pork shoulder, cubed1 kg
- Onions, sliced2 large
- Garlic, minced12 cloves
- Ginger, grated2 inch piece
- Dried red chilies (Kashmiri)10-12
- Dried red chilies (for heat)5-7
- Coriander seeds3 tbsp
- Cumin seeds1.5 tbsp
- Fennel seeds1 tsp
- Mustard seeds1 tsp
- Turmeric powder1.5 tsp
- Cinnamon stick1.5 inch
- Cloves6-7
- Black cardamom1 pod
- Black peppercorns1.5 tsp
- Tamarind paste3 tbsp
- Goan palm vinegar (or white vinegar)3/4 cup
- Palm jaggery or brown sugar1 tsp
- Coconut oil3 tbsp
- Saltto taste
- Wateras needed
- Curry leaves (for garnish, optional)for garnish
Steps
- 1
Soak all dried red chilies in warm water for 30 minutes. Drain and grind to a paste with a little water.
- 2
Grind coriander seeds, cumin seeds, fennel seeds, mustard seeds, cinnamon, cloves, black cardamom, and black peppercorns to a fine powder.
- 3
Marinate pork cubes with half of the ground spice mix, turmeric, ginger, garlic, salt, and vinegar. Let it rest for at least 2 hours, or preferably overnight.
- 4
Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until deeply golden brown.
- 5
Add the remaining ground spice mix and the chili paste. Sauté for 3-4 minutes until fragrant.
- 6
Add the marinated pork to the pot. Sear the pork on all sides for about 8-10 minutes.
- 7
Stir in tamarind paste and jaggery/sugar.
- 8
Add enough water to just cover the pork. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the pork is fork-tender. Stir occasionally and add more water if needed.
- 9
Once the pork is tender and the sauce has thickened to your liking, adjust salt and vinegar.
- 10
Garnish with curry leaves if desired before serving.
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