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.

Alina
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

263.9 calories; 19.7 g protein; 9.2 g carbohydrates; 53.7 mg cholesterol; 50.7 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2011
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 yellow beans that where sauteed in chili oil garlic onion sweet red pepper jalapenos and finished with a little grated ramano cheese yummmm. Read More
(16)

Most helpful critical review

Rating: 2 stars
11/13/2012
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. Still I think this needs more chillies more genuine Indian taste for us to like it. But we did have fun cooking together though! Read More
(15)
17 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/04/2011
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 yellow beans that where sauteed in chili oil garlic onion sweet red pepper jalapenos and finished with a little grated ramano cheese yummmm. Read More
(16)
Rating: 2 stars
11/13/2012
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. Still I think this needs more chillies more genuine Indian taste for us to like it. But we did have fun cooking together though! Read More
(15)
Rating: 5 stars
01/27/2012
I didn't follow the recipe exactly and I didn't have all the ingredients it called for but it was still wonderful! Read More
(11)
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Rating: 4 stars
03/17/2014
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 mixture plus vinegar and brown sugar. Add all ingredients back to back. Do not season at a later time. With this type of food you have to do it together. I took an Indian course and i make this all the time. I love it. You can also serve with basamati rice and cucumber salad for a cooling effect. Read More
(7)
Rating: 5 stars
08/26/2015
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. Read More
(3)
Rating: 4 stars
01/10/2015
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 in the end... Tasted great. Read More
(2)
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Rating: 4 stars
11/17/2014
i tried this recipe and added diced tomato while sauté-ing onion garlic and ginger..it turned out to be awesome!!! Read More
(2)
Rating: 4 stars
07/01/2016
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 for the marinade. Also I didn't have the time to marinate the pork overnight which I admit was a BIG mistake!! After cooking the vindaloo curry was tasty but the pork hadn't really absorbed the flavours. The next day I dumped the whole lot into a slow cooker on medium also added an additional quarter cup vinegar and half cup water and let it stew for 3 hours. OMG that made such a difference. The pork meat absorbed the spices and tasted so good!! My advice.. Don't miss out on marinating the meat or if you do slow cook it later!! Read More
(2)
Rating: 5 stars
08/05/2015
I made this dish use purple onion purple onion paste and chopped onion purple of course and potato Read More
(1)