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Pork Vindaloo

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Ingredients

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	For the Vindaloo Marinade
	2 tbsp white vinegar
	1 tbsp lemon juice (optional)
	1 tbsp sugar or jaggery
	1 tsp salt
	1 tsp ground turmeric
	1 tbsp paprika or Kashmiri red chili powder (for color)
	1 tsp cayenne or hot chili powder (adjust to taste)
	1 tsp ground cumin
	1 tsp ground coriander
	1 tsp cinnamon powder or 1-inch cinnamon stick
	4 garlic cloves, minced
	1-inch piece ginger, minced
	1 tsp black pepper
	2 tsp garam masala
	Main Ingredients
	500g pork shoulder or belly, cut into bite-sized cubes
	2 medium onions, finely sliced
	2 tbsp oil
	1/2 cup water (or as needed)
	Fresh coriander (for garnish)

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Pork Vindaloo

Name: Pork Vindaloo
Cook time: 50 min
Yield: 4 Servings
Cuisine: Goa,Indian
Ingredients: white vinegar: 2 tbsp; lemon juice (optional): 1 tbsp; sugar or jaggery: 1 tbsp; salt: 1 tsp; ground turmeric: 1 tsp; paprika or Kashmiri red chili powder (for color): 1 tbsp; cayenne or hot chili powder (adjust to taste): 1 tsp; ground cumin: 1 tsp; ground coriander: 1 tsp; cinnamon powder or 1-inch cinnamon stick: 1 tsp; garlic cloves, minced: 4; ginger, minced: 1-inch piece; black pepper: 1 tsp; garam masala: 2 tsp; pork shoulder or belly, cut into bite-sized cubes: 500g; onions, finely sliced: 2 medium; oil: 2 tbsp; water (or as needed): 1/2 cup; Fresh coriander (for garnish)

A tangy, spicy, and tender pork curry

Features:

Cuisine:

Indian

A spicy and tangy pork curry from Goa, marinated in vinegar and aromatic spices, then slow-cooked until tender and bursting with flavor.

1 hour 5 minutes (excluding marination)
Serves 4
Medium

Ingredients

For the Vindaloo Marinade
2 tbsp white vinegar
1 tbsp lemon juice (optional)
1 tbsp sugar or jaggery
1 tsp salt
1 tsp ground turmeric
1 tbsp paprika or Kashmiri red chili powder (for color)
1 tsp cayenne or hot chili powder (adjust to taste)
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon powder or 1-inch cinnamon stick
4 garlic cloves, minced
1-inch piece ginger, minced
1 tsp black pepper
2 tsp garam masala
Main Ingredients
500g pork shoulder or belly, cut into bite-sized cubes
2 medium onions, finely sliced
2 tbsp oil
1/2 cup water (or as needed)
Fresh coriander (for garnish)

Directions

Pork Vindaloo is a traditional Goan curry that combines the perfect balance of heat, tang, and sweetness. This dish, influenced by Portuguese and Indian flavors, features tender pork marinated in a rich mix of spices like cumin, coriander, cinnamon, and fiery red chilies, along with the tang of vinegar and the sweetness of sugar or jaggery. Slow-cooked to perfection, it results in a mouthwatering curry that’s spicy and full of depth.

The marinade is the key to this recipe, infusing the pork with bold flavors while helping to tenderize the meat. The rich, flavorful sauce is best enjoyed with steamed rice, chapati, or traditional Goan poi. Whether you’re hosting a dinner or looking for a spicy, comforting meal, this Pork Vindaloo will surely impress your guests with its vibrant, bold flavors.

Perfect for spice lovers, this dish can easily be adjusted to your preferred level of heat. Enjoy the delightful combination of sour, sweet, and spicy in every bite!

Here’s an approximate breakdown of the nutritional information for a typical serving of Pork Vindaloo (based on a standard recipe with pork shoulder and without added sugar or excessive oil):

Nutrient	Amount per Serving
Calories	350–400 kcal
Protein	30–35g
Fat	20–25g
Carbohydrates	10–12g
Fiber	2–3g
Sugars	2–4g
Cholesterol	75–80mg
Sodium	500–600mg
Potassium	400–500mg
Vitamin A	5–8% of Daily Value
Vitamin C	10–15% of Daily Value
Iron	15–20% of Daily Value

Disclaimer: The nutritional information provided is an estimate based on standard recipe ingredients and serving sizes. Variations in ingredient brands, portions, and cooking methods may alter the actual nutritional values. For precise nutritional information, please consult with a nutritionist or use a specific food calculator. This recipe is intended for informational purposes only.

Steps

1 Done	Marinate the Pork Mix all marinade ingredients in a bowl. Add the pork and coat well. Cover and marinate in the fridge for at least 4 hours (preferably overnight).
2 Done	Cook the Dish Heat oil in a large pan. Add the onions and sauté until golden brown. Add the marinated pork (along with all marinade). Cook on medium heat for 8–10 minutes until the pork browns a bit. Add 1/2 cup water, stir, and bring to a boil. Lower the heat, cover, and simmer for 40–50 minutes, until the pork is tender and the sauce thickens. Stir occasionally. Taste and adjust salt, vinegar, or sugar to balance the heat and tanginess.
3 Done	Serve Garnish with fresh coriander. Serve hot with steamed rice, Goan poi (bread), or chapati.

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.