Amazing Vindaloo (Vinegar Pork Curry)
Submitted by Mcbard
Authentic Goan pork vindaloo marinated 24 hours in vinegar, ginger, garlic, and a dry-spice masala of cumin, coriander, cardamom, and cloves. Tangy, fiery, and deep-flavored Indian curry.
YIELD
8 servingsPREP
24 hrsCOOK
40 minREADY
25 hrsPork vindaloo is a Goan classic with Portuguese roots, a descendant of vinha d’alhos, the Portuguese pork preserved in wine and garlic that arrived in 16th-century Goa. Indian cooks swapped wine for vinegar and added a complex spice masala, transforming a colonial dish into one of India’s most distinctive curries.
The 24-hour marinade is what makes this dish what it is. The vinegar tenderizes the pork and pulls the spice flavors deep into every fiber. Skip it or shorten it and you get a curry that tastes superficial, the spices sitting on top of the meat instead of inside.
Grind the spices with the vinegar, not water. The acid releases more flavor compounds from the dried spices than water can. A mortar and pestle or a small spice grinder works. The paste should be thick and slightly grainy, not silky smooth.
Curry leaves are different from curry powder. They’re the leaf of an Indian tree, sold fresh at most South Asian groceries. Their flavor is citrusy and slightly nutty, nothing like curry powder. Don’t substitute, just leave them out if unavailable.
The popping mustard seed step at the start of cooking is key. Hot oil makes the seeds burst and release a nutty, slightly bitter flavor that infuses the entire pot. Cover the pan or you’ll be cleaning seeds off the ceiling.
Chef Tips
- Use pork shoulder or pork butt for the best result. The fat and connective tissue melt during the simmer, leaving the meat tender and the sauce rich. Lean cuts will dry out.
- Lid-off simmer at the end is what concentrates the sauce. Move from covered to uncovered when the pork is mostly tender for the right consistency.
- Vindaloo tastes better the next day. The flavors marry overnight in the fridge.
- Serve with basmati rice and naan to soak up the tangy sauce.
Variations
- Swap pork for chicken thighs and reduce the simmer time to 25 minutes.
- For more heat, add 2 to 3 dried Kashmiri chilies to the spice paste.
- Add 1 tablespoon palm sugar or jaggery near the end for a sweet-sour balance closer to the modern Goan style.
Ingredients
Directions
Wash and cube the meat. Grind together the ginger garlic, chilli powder, turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander and cumin together with the vinegar.
Place the meat in a bowl, add the ground ingredients and leave to marinate for 30 minutes. Place the curry leaves on top of the mixture and cover bowl. Place in the refrigerator for 24 hours, turning the meat over 2 to 3 times during that time.
Heat the oil in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork plus the marinade. Pour in the water, re-cover and bring to the boil.
Reduce the heat and simmer for 30 minutes. Take the lid off the pan and simmer until the pork is cooked and tender. Remove the cinnamon stick before serving.
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