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Pork vindaloo (vindalho)
Vindalho — Goan pork in a hot, tangy chilli, garlic and palm-vinegar masala
Vindalho grew out of the Portuguese vinha d'alhos, meat kept in wine and garlic, which Goan Catholic cooks remade with palm vinegar, Kashmiri chillies and spices. In Goa it is a feast dish for Christmas, weddings and the big family lunch after a church feast, made a day or two ahead because it improves as it sits. Despite its fame, the real thing is more sour and garlicky than blisteringly hot, and it has no potatoes. This recipe contains no alcohol. Chef's tip: let the pork marinate overnight in the fridge so the vinegar and chilli go right through the meat.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the vindalho paste
- 12 dried Kashmiri chilliesstems removed
- ½ cup palm or coconut vinegaror cider vinegar
- 1 ½ tsp cumin seeds
- 1 tsp black peppercorns
- 6 cloves
- 2 in cinnamon stick
- ½ tsp ground turmeric
- 12 cloves garlic
- 1 ⅝ in fresh ginger
For the pork
- 2 ¼ lb boneless pork shoulderin 4 cm cubes, some fat left on
- 2 tsp salt
- 4 tbsp sunflower oil
- 2 onionsfinely sliced
- 1 cup water
- 1 tbsp jaggery or soft brown sugar
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Method
0/8 doneStep 1: Soak 12 dried Kashmiri chillies in ½ cup palm or coconut vinegar for 30 minutes until soft.
30 minStep 2: Blend the chillies and vinegar with 1 ½ tsp cumin seeds, 1 tsp black peppercorns, 6 cloves, 2 in cinnamon stick, ½ tsp ground turmeric, 12 cloves garlic and 1 ⅝ in fresh ginger to a smooth, brick-red paste.
Step 3: Mix 2 ¼ lb boneless pork shoulder with the paste and 2 tsp salt in a non-metallic bowl. Cover and marinate in the fridge overnight, or for at least 6 hours.
360 minStep 4: Heat 4 tbsp sunflower oil in a heavy casserole over a medium heat and fry 2 onions for 12–15 minutes, stirring, until deep golden.
14 minStep 5: Turn the heat up, add the pork with all its marinade and fry for 8 minutes, stirring, until the paste darkens and the meat is sealed.
8 minStep 6: Pour in 1 cup water, bring to a simmer, cover and cook over a low heat for 60–75 minutes, stirring now and then, until the pork is tender enough to cut with a spoon.
70 minStep 7: Stir in 1 tbsp jaggery or soft brown sugar and simmer uncovered for 5–10 minutes until the sauce is thick and glossy. Taste: it should be sour, garlicky and hot, with a faint sweetness. Common mistake: adding potatoes; the 'aloo' in vindaloo is the Portuguese alhos, garlic, and potatoes dull the sharp sauce.
8 minStep 8: Rest for 10 minutes before serving with rice or Goan pao. To make ahead, cool within 2 hours, refrigerate for up to 3 days and reheat until piping hot all the way through.
10 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pork vindaloo (vindalho) take?
- About 125 minutes in total: 30 minutes to prepare and 95 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of palm or coconut vinegar?
- Lemon juice, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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Perfect for:Christmas