Pork Vindaloo
Hot Pork and Garlic Stew
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Heat
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Serves
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Prep 5 mins
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Marinade 20 mins
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Cook 30 mins
A fiery dish cooked with vinegar and potatoes from the Goan region.
Hari says
The vindaloo has been known for many years as the dish for those who had had too many lagers and then piled into a curry house for the 'hottest thing on the menu'! In actual fact the vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's cultural history.
This amazing dish is known locally in Goa as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is the Portuguese word for garlic resulting in a wonderfully spiced pork and garlic stew dish.
The Portuguese arrived in India in the 1500's bringing with them chillies from Latin America, as well as some of their European influences such as wine and, being Christian, Pork also became an inherent part of the cuisine of Goa.
This original Portuguese stew dish was called 'Carne de vinha d'ahlos' which means pork that has been marinated in wine and garlic so this original Portuguese dish of red wine, pork and garlic was adapted using Indian spices, the wine or 'vin' soured and was eventually substituted out for local coconut vinegar and Kashmiri chillies added, resulting in a red spiced pork dish with a tangy sourness creating the traditional Goan Vindahlo.
There are a number of different views on how it became the Western version which has a huge emphasis on chilli and the addition of potatoes. It's thought that the potato was added in busy restaurants so that the service staff could differentiate this dish as the really hot spicy curry and ensure it went to the right customer.
So whether you go authentic or add the potatoes it's a really special dish with a unique flavour that everyone needs to experience.
Top Tip:
If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.
- Ingredients
- Method
- 600g lean pork shoulder, skin removed and cut into chunks
Spice paste
- 1 tsp of mustard seeds
- 1 tsp of cumin seeds
- 2 tsp of coriander seeds
- 4 whole cloves
- 4-7 dried Kashmiri chillies (depending on how hot you want to go)
- 1 tsp of black peppercorns
- 2 onions, roughly chopped
- 6 garlic cloves
- 3 cm piece of fresh ginger
- 3-4 tbsp of cider vinegar (I prefer 4)
- 1 tsp of turmeric powder
- 1 tsp of salt
Sauce
- 1 tsp of mustard seeds
- ½ tsp of sugar (optional)
- 4 medium potatoes, cut into 3cm cubes (optional)
Method
- Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves, chillies, peppercorns) to a fine powder.
- Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a smooth paste.
- Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
- Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
- Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
- Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
- Add the sugar (and the chopped potatoes if you are using them) then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and soft.
- Check while it is cooking and add a splash of water if and when required.
- The final dish should be red and delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
Served with
Always wise to have a small bowl of cooling yoghurt with this dish to dip into as and when you need it.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 319 |
| Fat (g) | 30 |
| of which saturates (g) | 11 |
| Carbohydrates (g) | 6.2 |
| of which sugars (g) | 1.3 |
| Fibre (g) | 0.6 |
| Protein (g) | 6.2 |
| Salt (mg) | 0.49 |
This goes well with
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Comments
Comments (36)
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Hari Ghotra
Yes it sure is. Let it soak up the sauce though
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Helen Garbutt
Hi Hari
I’ve made this pork vindaloo several times now and it’s a real favourite in our house! The spicing is superb and we make it hot enough to be zingy but not so hot it hurts. I’ve made several of your recipes and they are all excellent, but this one is just amazing. During lockdown we have a curry night most weeks and we all look forward to this. I usually make it a day in advance and that way the flavours blend really well. Also I remove some of the fat with kitchen paper before serving. Pork shoulder is tasty but releases some fat after slow cooking and I need to look after our (expanding) waistlines!,-
Hari Ghotra
Hi Helen So good to know that you love this one. It can be fatty I agree but that does give it flavour! Thanks so much for your feedback Hari
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Moski
Love this Vindaloo!!!
Friends who stay with us expect me to cook for them a curry during their visit as they all know me as a curry nut. They also love it now. I have tried a few of your recipes and love them all.
Thank you Hari-
Hari Ghotra
Hi Moski I am so thrilled to hear that you love this dish so much!! Thanks so much for cooking it and sharing your dish. Please do share your pictures with me on the app - its free to download and I would love to see your dish! https://hari.is/2P5rXbk
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Leonnie Braker
Hi Hari Leonnie here your new fan!! I really want to make lamb vindaloo (OH go to dish) I'd there anything different I should do for the meat and I'd plan on putting this in slow cooker also.-
Hari Ghotra
Hi Leonnie So wonderful to have you cooking the recipes. With lamb you can stick to the recipe but maybe increase the garlic by 2 cloves - it should work out fine. Let me know how you get on. Thanks so much Hari
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Phil K. Dick
Hi Harri, it's your faithful proofreader again.
The web version of this recipe calls for 4 tbsp of cider vinegar; however, in the pdf/print version, you call for 3 tbsp of cider vinegar. As I usually print these off for use in the kitchen, this has caused some confusion as to which is the correct amount.
Would you be so kind as to clarify how many tbsps of cider vinegar should be added to the spice paste?
Many thanks.-
Hari Ghotra
Hi Phil I think I need to give you a job!!! Thanks so much - it should be 3-4 tbsp depending of how zingy you like it, I usually go with 4. I will get it amended - thank you for flagging. Hari
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Al
Hi Hari
How long can you leave vindaloo in the fridge for after cooking?
Thanks
Al-
Hari Ghotra
HI Al Sorry I missed your comment - It will keep for a good 3-5 days after cooking. You can also freeze it and defrost and reheat for another time. Hope that helps Thanks Hari
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Jan
Can I use pork fillet instead of shoulder and what colour are Kashmiri chillies please? Jan-
Hari Ghotra
Hi Jan Yes you can Kashmiri chillies are red, a good sub is half red chilli powder and half paprika for the heat, colour and smoky flavour. Let me know what you think. Hari
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Damo
Delicious!! Took about another 40minutes more than expected in the end until the pork was really tender... but I kept the pork pieces quite big I think. Glass or two of red went down with it beautifully too to cut thro that lovely mustard and chilli heat. I think I'd possibly half the potatoes next time as the pork was definitely the key player....and I think I'd happily do this with lamb/mutton on the bone too. One of the cheapest but tastiest dishes I think I may have done. Well pleased!! Thanks Hari xx -
PETIT
dingo I second your remark Vindaloo does not contain potatoes but does contain vinegar.-
Hari Ghotra
Thanks for your comments - it's a great dish from a beautiful part of the world.
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Vicky K.
Hi Hari,
I will trying this recipe in a slow cooker. What step do I follow until/or do differently?-
Hari Ghotra
Hi Vicky go upto stage 7 then leave in the slow cooker - in a slow cooker I would also go for a more waxy potato like a desiree so it doesn't break down too much. Hope this helps. Hari
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Mark
Hi there.
Just wondering if using chicken instead of pork will get a similar result ?-
Hari Ghotra
Hi Mark Yes you can use chicken but I would add the potatoes (if you are using them) first as they will take a while to cook after about 5 mins add the chicken (I would go for thigh meat) and leave to cook for about 25 mins until the potatoes are cooked. Let me know how it comes out. Thanks Hari
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Vicky K.
Hi Hari,
I'm onto my next recipe to try - quick question re: cloves.
A) In the ingredients sections, you list:
-4 whole cloves
-6 garlic cloves
Do you mean 4 garlic cloves (whole, not minced)...?
B) I do see that you list cloves as one of the ingredients for making a spice.
Can you clarify - it's listed twice in the 'to blend' section :)-
Hari Ghotra
Hi Vicky - Great to hear you are cooking the next dish!! So just to explain the whole cloves are the spice. See this link http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/cloves-laung-facts and garlic cloves are http://www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/garlic-lasan-facts
Sorry is this was a little confusing - I will relook at it to try and simplify it. Do let me know what you think and how your dish comes out. Hope this helps. Hari
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Hari Ghotra
Hi Kevin Did you use the same amount of chillies? Sometimes the chillies can just be hotter for some reason. I always serve my dishes with a yoghurt side of some kind this way you can enjoy the flavours but also have something to cool the effect. Next time I would probably use less chilli in the marinade and once it's cooked if it needs more heat sprinkle in a little chilli powder until it's right for you. Hope that helps. Hari -
Kevin
Hi Hari
Loved this dish, just how a Vindaloo should taste, reminded me of my trip to Goa.
Also tried it it with Beef a week after the pork, I found it great but the Mrs found it too spicy whereas she loved the pork, any advice?
Thanks. -
Nigel
Hello Hari,
I cook five different Pork Vindaloô recipes and I am happy to report that this now ranks equal first. The meat was lovely and soft, the taste and texture was excellent and the amount of heat just the right side of hot, unlike the restaurant travesties that just pile in the chilli powder.
I cooked this without the potatoes and sugar, just my preference. I did need to keep on checking to add splashes of water otherwise it would have burnt, but well worth the effort. -
Hari Ghotra
Hi Michael
That's fantastic - So pleased this went down well and I'm even more pleased that your cooking skills are getting noticed even with the taxi drivers - Fantastic! Do let me know what you try next. Hari -
Michael Dott
I made this for my brother yesterday and its a vinner! My first time using some of the ingredients listed as well. I marinated the pork for 5 hours and it was amazing. The heat is a good, soothing, soulful heat. Unlike the takeaway vindaloos i might add. When my brother left the taxi driver asked him if I was a Chef because the garlic and spices had seeped into him. Well your recipes have Ghot it all. Thanks again Chef! -
Hari Ghotra
Hi Diane
I would usually use all the paste in one dish but if you have too much then can cover it in a little oil and leave in the fridge - it will keep for a couple of weeks. How did it come out? Thanks Hari -
Diane
I have the pork marinating. Looking good so far!
What do you do with the remaining spice paste? How long does it keep in the fridge?
I'm looking forward to trying more of your recipes. -
Hari Ghotra
Hi Andy That's a lovely way to amend the dish. Like your thinking! Thanks Hari -
Andy
Hi Hari thanks for this great recipe I have just had a bowl full and it was delicious. One thing I did was exclude the sugar and also use sweet potato instead of regular, it worked really well with the heat. cheers! -
Hari
Hi John
Many thanks for your comments and I really thrilled to hear you are cooking my dishes in Thailand. When I cook I tend to use fresh chillies while I am cooking but it I want to ramp the heat up I tend to add a little chilli powder. Are you able to get hold of little birds eye chillies in Thailand? If so I would use a few of these to really heat up the dish. Do let me know what you try next.
Thanks again Hari -
John
Hi Dingo, all the "Vindaloo's" I have eaten in Goa over many years (at many places, on the beach, in Panjim restaurants, in the streets.) all come with potatoes, maybe it's a modern addition to cut costs.
Hari great site, great recipes keep it going, any tips on how to ramp up the heat, I am living in Thailand where the chillies are not of the Indian quality,
Thanks
John -
Hari
Hi Dingo
Thank you so much for your comments I really appreciate it. Hari -
dingo
There is a slight error in this post. Vindaloo actually does not mean vinegar and potatoes. Adding potatoes is a westernised way of making the dish and authentic Goan vindaloo does not come with any potatoes. In Goa menus read Vindaloo as Vindahlo which means vinegar and garlic and is made from the Portugese wording for garlic Ahlo so literally reads as Vinegar (Vin) and Ahlo (Garlic).
jon
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