Pork Vindaloo (Goan Vinegar-Marinated Fiery Pork Curry)
Pork vindaloo is a Goan curry shaped by centuries of Portuguese colonial influence on India's western coast. The name descends from the Portuguese carne de vinha d'alhos - meat marinated in wine and garlic - though the Goan version swaps wine for palm or cane vinegar and adds a punchy chili paste. Pork shoulder is marinated overnight in a blend of vinegar, garlic, ginger, and Kashmiri chilies, then braised slowly until the meat yields to a fork. The sauce reduces into a thick, rust-colored gravy where acidity, heat, and garlic merge into a single bold flavor. Vindaloo is one of the few Indian curries where sourness leads rather than supports, and the dish tastes even better the next day after the flavors have had time to settle.
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Instructions
- 1
Cut pork into large chunks and lightly season with salt.
- 2
Blend garlic, ginger, vinegar, chili powder, and cumin into a vindaloo paste.
- 3
Heat oil and cook onions until deeply golden brown.
- 4
Add pork and paste, sear briefly, then add a little water and bring to a simmer.
- 5
Simmer on low for 45+ minutes until the pork is tender.
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