Goan Pork Vindaloo Recipe

Goan pork vindaloo has chilies, garlic, and vinegar. The spicy-tangy flavor will leave your taste buds tingling for more! Serve with crusty bread or rice.


– 16 dried Kashmiri chile peppers, stemmed and seeded – 1 (1 inch) piece cinnamon stick, broken into piece – 1 teaspoon cumin seed – ½ teaspoon whole black peppercorn – ½ teaspoon ground turmeric – 6 whole clove – 1 tablespoon white vinegar – salt to taste – 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cube – ¼ cup vegetable oil – 4 medium onions, chopped – 10 cloves garlic, minced, or more to taste – 1 (2 inch) piece fresh ginger root, minced – 2 cups boiling water – ¼ cup white vinegar – 2 green chile peppers, seeded and cut into strip


To make the spice mix smooth, use an electric coffee grinder or a mortar and pestle to grind the Kashmiri chilies, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves.

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 Add one tablespoon of white vinegar and mix until you get a smooth paste. Add salt to taste. Fill a big bowl with glass or ceramic with pork. Add the pepper paste and toss the pork so that it is covered all over.

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 Put the food in the fridge with the lid on for 8 hours to overnight to marinate. Start cooking by heating oil in a Dutch oven over medium-high heat. Add the ginger, garlic, and onions.

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Cook and stir for about 10 minutes, or until the onions are golden brown. Put in the pork and all of the marinade. Cook, turning often, for about 5 minutes, or until the pork gets firm. Add water that is already boiling and bring to a simmer. 

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Lower the heat, cover, and cook for about 40 minutes, or until the pork is soft. Add vinegar and green chiles and stir. Cook

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 Cook, uncovered, for another 30 minutes or until green chiles soften and vindaloo gets thicker. Depending on your taste, add salt before serving.

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264Calories 16gFat 9gCarbs 20gProtein 

See Also

Indian Fish Curry Recipe