Spicy pork vindaloo


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About this recipe: A spicy Goan vindaloo curry made using pork fillet, loads of garlic, dried chilli peppers, ginger, cloves, turmeric and a whole array of other spices. You can find Kashmiri chillies online or in Asian supermarkets - they add lots of colour without too much heat.


Serves: 8 

  • 16 dried Kashmiri chilli peppers, stemmed and seeded
  • 1/2 cinnamon stick
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon vinegar
  • salt to taste
  • 900g boneless pork fillet, trimmed and cut into 2cm cubes
  • 4 tablespoons vegetable oil
  • 4 onions, chopped
  • 10 cloves garlic, minced, or more to taste
  • 1 (5cm) piece fresh ginger, peeled and minced
  • 475ml boiling water
  • 2 green chilli peppers, seeded and cut into strips
  • 4 tablespoons white vinegar

Prep:30min  ›  Cook:1hr30min  ›  Extra time:8hr marinating  ›  Ready in:10hr 

  1. Grind the dried chillies, cinnamon stick, cumin, cloves, 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 cubes of pork with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with clingfilm and marinate in the fridge overnight.
  3. Heat the vegetable oil in a large casserole 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; cook, stirring frequently, until the pork cubes have browned, about 5 minutes. Pour in the water, bring to a simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  4. Stir in the green chilli pepper strips and 4 tablespoons vinegar. Cook uncovered until the chillies have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

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