Pork Vindaloo (Goan Vinegar-Marinated Fiery Pork Curry)

Name: Pork Vindaloo (Goan Vinegar-Marinated Fiery Pork Curry)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Indian
Ingredients: pork shoulder 700 g; onion 180 g; garlic 20 g; ginger 20 g; white vinegar 80 ml; chili powder 2 tbsp; ground cumin 1 tsp; cooking oil 2 tbsp

Quick answer

Total time: 80 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

Goan vindaloo is a pork curry where the sourness of vinegar comes through as clearly as the heat.

Pork shoulder sits in a paste of white vinegar ground with garlic, ginger, chili and cumin, then braises with browned onion until that paste has thickened onto the meat.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Cut 700g pork shoulder into 4cm chunks and pat the surfaces dry so they are not wet before cooking.
2

Blend 20 g garlic, 20 g ginger, 80 ml white vinegar, 2 tablespoons chili powder, and 1 teaspoon ground cumin into a smooth paste.

Scrape down the sides so no dry spice pockets remain.
3

Coat the pork evenly with the paste, cover, and refrigerate.

If time allows, marinate overnight so the vinegar, garlic, ginger, and spices season the meat deeply and the sharp acidity settles before cooking.
4

Heat 2 tablespoons cooking oil in a heavy pot over medium heat, then add 180 g onion.

Cook for about 10 minutes, stirring often, until the onion turns golden brown without scorching on the bottom.
5

When the onion is deeply colored, add the marinated pork and any remaining paste.

Cook over medium heat until the meat loses its raw color and the spice aroma rises, then add a little water and bring it to a simmer.
6

Once bubbling, reduce to low heat and simmer with the lid slightly ajar for at least 45 minutes.

Stir occasionally and add small splashes of water if it catches. Turn off the heat when the pork shreds easily with a fork.