Working on my Indian cooking for the moment. Although very little pork is consumed in India, this dish is a specialty of Goan cooking, and vindaloo dishes always contain vinegar. Serve with rice.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.

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  • Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.

  • Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.

  • Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.

  • Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.

  • Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

Editor's Note:

The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.

Cook's Note:

You can marinate the pork for as little as 30 minutes, but overnight yields the best results.

You can replace the curry leaves with 1 tablespoon curry powder if you cannot find the leaves.

You can use your preferred type of stock.

Nutrition Facts

209 calories; 11.5 g total fat; 43 mg cholesterol; 426 mg sodium. 10.8 g carbohydrates; 16.8 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/22/2017
I have made this dish several times and am wondering where the curry leaves came into this dish it it because it was simply added by you or is it a family secret:) tasted different than the traditional pork vindaloo as I have never made it it or tasted it with curry leaves! Read More