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Goan Pork Vindaloo

Rated as 4.13 out of 5 Stars
13

"The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls."
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Ingredients

9 h 55 m servings 264
Original recipe yields 8 servings

Directions

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  1. Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
  2. Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  3. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  4. Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

Footnotes

  • Editor's Note:
  • Kashmiri chile peppers are dried red peppers that give dishes a red color without overwhelming heat. If you cannot find them, try substituting a dried ancho chile pepper for every 3 to 4 Kashmiri chiles. Or substitute a dried California chile for every 2 to 3 Kashmiri chiles.

Nutrition Facts


Per Serving: 264 calories; 16.4 9.2 19.7 54 51 Full nutrition

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Reviews

Read all reviews 9
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this dish for family and friends for dinner and it was awesome , I used white wine vinegar instead of white vinegar. The dish was complimented with a pairing of coconut rice and green and...

Most helpful critical review

My husband and I didn't like this recipe at all. The meet was tender, but his was a dissapointment. We followed the recipe to the letter, and I guess it turned out the way it was supposed to. St...

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I made this dish for family and friends for dinner and it was awesome , I used white wine vinegar instead of white vinegar. The dish was complimented with a pairing of coconut rice and green and...

My husband and I didn't like this recipe at all. The meet was tender, but his was a dissapointment. We followed the recipe to the letter, and I guess it turned out the way it was supposed to. St...

I didn't follow the recipe exactly and I didn't have all the ingredients it called for but it was still wonderful!

Try using apple cider vinegar two tablespoons of brown sugar as well as 1/4 tsp nutmeg. Put pork in pot with a little oil and grind/blend all seasonings a peppers. Once meat is cooked add mixtur...

Family raved for days about this dish. I added a couple of jalapeños to make it spicier. Worried a little that it might taste of vinegar, but it didn't. Highly recommended.

I used 8 Kashmiri chillies instead of 16, and because some reviewers have said the curry wasn't spicy enough, I left in the seeds. I had to use almost 4 tablespoons of vinegar to make the paste ...

Good recipe... Dish came out well... My own twist included a bit of brown sugard and adding curry leaves (a few) to the mixture for grinding... A bit less on the vinegar... Slit green chillies i...

i tried this recipe and added diced tomato while sauté-ing onion garlic and ginger..it turned out to be awesome!!!

I made this dish use purple onion purple onion paste and chopped onion purple of course and potato