Traditional Goan Pork Vindaloo

A traditional Goan pork curry with Portuguese roots, packed with vinegar, garlic, Kashmiri chilies, and warming spices. Slowly cooked until tender, this Vindaloo is rich, tangy, deeply savory, and flavorful rather than simply hot.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 1½ hrs - 2 hrs
Special Equipment: Large pot

Ingredients

• 1kg pork steak or pork shoulder, cut into chunks

• 2 medium potatoes, peeled and cut into large chunks

• 2 tbsp vegetable oil

• 2 large onions, finely sliced

• 10 dried Kashmiri red chilies

• 10 garlic cloves

• 1½ inch piece fresh ginger

• 2 tsp cumin seeds

• 1 tsp black peppercorns

• 1 tsp mustard seeds

• 6 cloves

• 1 inch cinnamon stick

• 1 tsp turmeric

• 2 tsp paprika

• 4 tbsp malt vinegar, cider vinegar, or Goan palm vinegar

• 1 tsp soft brown sugar

• 1½ tsp salt

• 250 to 300ml water

Directions

1. Soak the dried chilies in hot water for 20 minutes, then drain. Blend with the garlic, ginger, spices, vinegar, brown sugar, and salt until a smooth paste forms.

2. Coat the pork thoroughly with the Vindaloo paste. Cover and refrigerate for at least 4 hours or overnight.

3. Heat the oil in a large heavy based pan. Cook the onions over medium heat until soft and deep golden brown.

4. Add the marinated pork and all of the marinade. Cook for 5 to 10 minutes, stirring regularly.

5. Add 250 to 300ml water, cover, and simmer over low heat for 1½ to 2 hours, stirring occasionally.

6. Add the potatoes about 45 minutes into cooking. Continue cooking until the pork and potatoes are tender.

7. Remove the lid and simmer until the sauce is rich and thick. Adjust with a splash of vinegar, salt, or a pinch of brown sugar if needed.

8. Rest for 15 to 20 minutes before serving with basmati rice, Goan pão, or crusty bread.