Spicy pork vindaloo

    10 hours

    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.

    28 people made this

    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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    Reviews in English (10)


    Doubled 'marinade' for 400g pork. Used normal amount of other ingredients however used chilli flakes as didn't have dried chillis. Turned out quite spicy. Needed to add 2 chicken stock cubes though for extra flavour.  -  13 Apr 2017


    My husband and I didn't like this recipe at all. The meet was tender, but his was a dissapointment. We followed the recipe to the letter, and I guess it turned out the way it was supposed to. Still, I think this needs more chillies, more genuine Indian taste for us to like it. But we did have fun cooking together though!  -  13 Nov 2012  (Review from Allrecipes US | Canada)


    I made this dish for family and friends for dinner and it was awesome , I used white wine vinegar instead of white vinegar. The dish was complimented with a pairing of coconut rice and green and yellow beans that where sauteed in chili oil garlic, onion, sweet red pepper, jalapenos and finished with a little grated ramano cheese yummmm.  -  04 Aug 2011  (Review from Allrecipes US | Canada)

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