Pork Vindaloo Recipe: A Restaurant Favourite

Pork Vindaloo, a popular and spicy dish, hails from the region of Goa where pork is a staple part of the diet. The Portuguese introduced vinegar to the dish, giving it the 'vin' aspect, while the substitution of potatoes for garlic resulted in the 'Aloo' component. This recipe typically includes red chillies, chilli powder, white wine vinegar, garam masala, and coriander leaves for a flavourful and fiery finish that can be adjusted to individual preferences.

Serves 4 

 Preparation time 10 minutes,  Cooking time 1hour,  Overall time  1 hour 10 minutes.

Recipe Difficulty level - Beginner-Friendly

Special equipment - None

Heat level - Hot Hot

Nutrition values for Pork Vindaloo

Expand for nutritional values

Based on the ingredients provided for pork vindaloo, a rough estimate of its nutritional values per serving (assuming 4 servings) is approximately

• 300-350 calories,

• 20-25 grams of fat (mainly from ghee or coconut oil),

• 20-25 grams of protein,

• 15-20 grams of carbohydrates, mainly from potatoes and tomatoes.

It also provides essential micronutrients like vitamin C from tomatoes and lemon, iron from pork, and antioxidants from spices such as turmeric and coriander. Keep in mind that these values can vary depending on portion sizes, specific ingredient brands, and preparation methods.

Pork Vindaloo

A little History

Pork vindaloo has its roots in the Indian state of Goa, where it was originally a Portuguese dish called "Carne de vinha d'alhos," meaning meat marinated in wine and garlic. The Portuguese influence in Goa, which was a Portuguese colony until 1961, introduced this dish, and over time it evolved with local spices and ingredients into the spicy, tangy pork vindaloo known today. The dish became popular in British cuisine during the colonial period, especially in the 19th and 20th centuries, and is now a staple in Indian-style curries, celebrated for its bold flavors, use of vinegar, and spicy kick.

This dish is intended to be a hot one  but the heat can be adjusted by the type  of chillies  and chilli powder used it is even possible to make it  quite mild with a good background flavour - Steve

This pork vindaloo recipe is pretty easy but there are various stages of cooking I use the basic curry gravy which is quite mild but you can use the Madras basic gravy for a hotter dish. you will need a blender for the first stage of cooking to blend the garlic and chillies you could add root ginger if you wanted too and there are recipes that add whole spices like cloves and cardamon. I generally use diced pork and keeping the fat on but chicken works equally well but adjust the cooking time.

Basic Curry Gravy

Pork Vindaloo Recipe

Ingredients:

• 1 kilo of diced pork, trim the fat if you wish

• 4 tablespoons of ghee or coconut oil

• 4 large cloves of garlic, crushed

• 4 small fresh chillies chopped

• 1-4 teaspoons of ground chilli powder. (Adjust to your own heat level)

• 2 teaspoons of ground coriander

• 3 teaspoons of ground cumin

• 1 teaspoon of ground turmeric

• 1  400g tin of chopped tomatoes

• 2 ladles of Basic Curry Gravy

• 300ml of water or stock

• 3 - 4 previously boiled potatoes

• 1 teaspoon of Celtic or Himalayan salt

• 1 teaspoon of garam masala

• 2 tablespoons of white wine vinegar

• the juice from a freshly squeezed lemon

• chopped coriander leaves

How to make Pork Vindaloo

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Prep all your ingredients,

1. Place the garlic and chillies in a blender with a little water or oil and blend until smooth.

2. In a large pan heat the ghee or cooking oil on a medium heat. Add the blended garlic and chilli and fry for 2-3 minutes. (Until the oil and water start to separate).

3. Add the ground coriander, cumin, chilli powder and turmeric, lower the heat and fry the spices continually for around 2 minutes, a thick spice paste will start to form.

4. Then add the chopped tinned tomatoes and cook for around ten minutes  stirring regularly until the tomatoes are cooked through.

5. Add the diced pork and cook on high stirring continuously until the meat changes colour, this will seal the flavour into the meat.

6. Add the Basic Curry Gravy, the sea salt,  and stock, turn the heat down to low and cook the meat for around 1 hour, add more stock or water if it starts to dry out.

7. Finally add the boiled potatoes, and then finish the dish by adding the garam masala, white wine vinegar,lemon juice and coriander leaves, serve immediately.

Goes well with:

Naan Bread

Plain Boiled Rice

King Prawn Patia

Frequently asked questions for pork vindaloo

Is pork vindaloo very spicy?

It can be, depending on the amount of chillies and chili powder used. You can adjust the heat level by reducing the chillies or using milder varieties.

Can I make pork vindaloo with other meats?

Yes, traditionally it can be made with chicken, beef, or lamb, but pork is most common in Goan cuisine

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.

Can I freeze pork vindaloo?

Yes, it freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

What are some common side dishes for vindaloo?

Typically served with rice, naan bread, or Indian flatbreads, and sometimes accompanied by pickles or chutneys.

Conclusion

This wonderful pork vindaloo recipe has a perfect balance of spicy, tangy, and savoury elements that will tantalize your taste buds and bring a taste of Goa to your home. Its rich combination of aromatic spices, tender pork, and vibrant acidity makes it a hearty and satisfying dish suitable for any occasion. With a little preparation and the right ingredients, you can create a delicious curry that impresses family and friends alike. Enjoy the bold flavours and happy cooking!

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Cheers Steve.