Goan Pork Vindaloo Recipe

Name: Goan Pork Vindaloo
Prep time: 35 min
Cook time: 90 min
Total time: 605 min
Yield: 8
Ingredients: 16 dried Kashmiri chile peppers, stemmed and seeded; 1 (1 inch) piece cinnamon stick, broken into pieces; 1 teaspoon cumin seeds; 0.5 teaspoon whole black peppercorns; 0.5 teaspoon ground turmeric; 6 whole cloves; 1 tablespoon white vinegar; salt to taste; 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes; 0.25 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; 0.25 cup white vinegar; 2 green chile peppers, seeded and cut into strips

Cook Time: 90 minutes

Ingredients

16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick, broken into pieces
1 teaspoon cumin seeds
teaspoon whole black peppercorns
teaspoon ground turmeric
6 whole cloves
1 tablespoon white vinegar
Salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
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
cup white vinegar
2 green chile peppers, seeded and cut into strips

Directions

Step 1: Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or an electric coffee grinder until smooth.

Step 2: Mix in 1 tablespoon white vinegar to create a smooth paste, then season with salt.

Step 3: Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

Step 4: When ready to cook, heat vegetable oil in a Dutch oven over medium-high heat. Add chopped onions, minced garlic, and ginger; cook and stir until golden brown, about 10 minutes.

Step 5: Add the marinated pork and all the marinade to the pot. Cook, stirring frequently, until pork firms up, about 5 minutes.

Step 6: Pour in boiling water and bring to a simmer. Reduce heat, then cover and cook until pork is tender, about 40 minutes.

Step 7: Stir in cup white vinegar and green chiles. Continue to cook, uncovered, until green chiles have softened and the sauce has thickened, about 30 more minutes.

Step 8: Season with additional salt if needed before serving.

Nutrition Facts (per serving)

Calories: 264
Total Fat: 16g (21% Daily Value)
Saturated Fat: 5g (23% Daily Value)
Cholesterol: 54mg (18% Daily Value)
Sodium: 51mg (2% Daily Value)
Total Carbohydrate: 9g (3% Daily Value)
Dietary Fiber: 2g (7% Daily Value)
Total Sugars: 3g
Protein: 20g (39% Daily Value)
Vitamin C: 33mg (37% Daily Value)
Calcium: 46mg (4% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 454mg (10% Daily Value)

Editor's Note: Kashmiri chile peppers are dried red peppers that give dishes a deep red color without overwhelming heat. If you can't find them, you can substitute one dried ancho chile for every three to four Kashmiri chiles, or one dried California chile for every two to three Kashmiri chiles.

Goan Pork Vindaloo is a flavorful and spicy dish from the coastal region of Goa in India. It is a staple of Goan cuisine and a favorite for those who love intense flavors. Traditionally made with pork, this dish is known for its bold combination of tangy vinegar, fiery spices, and tender meat.

History and Origin

The roots of Goan Pork Vindaloo trace back to the Portuguese colonization of Goa. The word "vindaloo" comes from the Portuguese dish "vinho e alho," which means "wine and garlic." The Portuguese originally made the dish with wine, garlic, and meat, but after Indian influences, the recipe evolved. The Goans adapted the dish by adding local spices, such as Kashmiri chilies, turmeric, and vinegar, creating the version we enjoy today.

Regional Variations

While Goan Pork Vindaloo is a popular dish throughout India, it is most closely associated with the state of Goa. The region's Portuguese heritage has shaped its culinary identity, and the use of vinegar and spices in dishes like Vindaloo reflects the Goan palate. In other parts of India, Vindaloo might be made with lamb, chicken, or even potatoes, but the pork version remains the most iconic.

What Makes It Different

Unlike many other Indian curries, which are usually creamy or tomato-based, Goan Pork Vindaloo stands out due to its tangy, vinegary base and its potent heat from dried chilies. The use of vinegar in the marinade tenderizes the meat, while the robust spice blend adds depth to the flavor. This makes Vindaloo a unique and intense dish compared to more common curries like chicken tikka masala or butter chicken.

Where It Is Typically Served

Goan Pork Vindaloo is often served during special occasions, such as family gatherings, festivals, or celebrations in Goa. It pairs well with steamed rice, naan, or even bread. In Goan households, its typically served with a side of cooling cucumber salad or raita to balance the heat. You can find it on the menu at Goan restaurants, especially in coastal regions, or in Indian restaurants that specialize in regional dishes.

Interesting Facts

Vindaloo was originally made with wine, garlic, and meat during Portuguese rule in Goa.
Despite its fiery reputation, Goan Pork Vindaloo can be adjusted in terms of heat by controlling the number of chilies used in the recipe.
The dish became globally popular after Indian restaurants in the UK began offering it as part of the "curry craze" in the 1980s.
While vinegar is a key ingredient in the dish, Goans often use toddy vinegar, made from coconut sap, to give it a distinctive taste.

FAQ about Goan Pork Vindaloo Recipe

Yes, this recipe can be prepared ahead of time. In fact, the flavors develop even more when the pork is marinated overnight. After cooking, the dish can be stored in the refrigerator for up to 3-4 days. Just reheat it before serving.

Yes, Goan Pork Vindaloo can be frozen. Allow the dish to cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm it on the stovetop.

Yes, while pork loin is traditionally used in this recipe, other cuts such as pork shoulder or even pork belly can also work. Just be aware that the cooking time may vary, and fattier cuts may require a longer simmering time for the meat to become tender.

If you can't find Kashmiri chiles, you can substitute with other dried red chiles. For every 3-4 Kashmiri chiles, use one dried ancho chile pepper. Alternatively, you can use dried California chiles for a similar color and mild heat.

This dish has a moderate level of spiciness, but it can be adjusted according to your preferences. If you prefer a milder version, you can reduce the number of dried chiles used in the paste or omit the green chiles added during cooking.

Yes, you can make this dish in a slow cooker. After marinating the pork and preparing the spice paste, sauté the onions, garlic, and ginger, and then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender.

If you find the dish too tangy, you can reduce the amount of vinegar used. Alternatively, you can substitute some of the vinegar with a bit of sugar to balance the acidity without losing the characteristic flavor of the vindaloo.

Goan Pork Vindaloo is traditionally served with steamed rice, such as basmati rice, to soak up the flavorful sauce. You can also serve it with naan bread or a cucumber salad for a refreshing contrast to the heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the dish for up to 3 months. Reheat the leftovers on the stovetop, adding a splash of water if the sauce has thickened too much during storage.

Yes, you can substitute the white vinegar with other types of vinegar, such as apple cider vinegar or even malt vinegar, depending on your preference. Just be aware that different vinegars can slightly alter the taste, but they will still work well in this recipe.

Comments

Jeremy

10/06/2025 01:52:54 PM

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.

mbj

07/01/2016 02:25:25 AM

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!!

FunMixer5942

08/28/2023 07:06:03 PM

My go to recipe for Goan Pork Vindaloo. I almost know it off by heart now. I use pork shoulder and trim the fat off to make scratchings! I like a hot curry so usually a large scotch bonnet goes in. I find cider vinegar compliments the pork nicely. This recipe also works well with lamb shoulder. Far superior Vindaloo to what you get from most curry houses in the UK.

annae

03/16/2014 01:14:30 AM

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.

Samantha Lewis

02/10/2025 06:08:35 AM

Turned out great, even for a beginner like me.

FlimsyBroth8635

03/10/2024 09:15:34 AM

Followed recipe and the dish was proper Goan Pork Vindaloo.

SappyPear3942

08/10/2023 06:58:17 AM

It's lovely and when I cooked it to my boss he really loved it and every week he wants more

BraveCress6627

07/24/2023 03:46:05 AM

Followed the recipe to the T. Turned out exactly as how it should taste as I'm a Goan and this is one of our traditional dish. I just added more chillies as I like it spicy. Thank you for sharing this recipe.

jel_73

09/17/2021 03:32:50 PM

Banging,

Susan Wassenmiller

07/31/2019 08:33:40 PM

I love the delicious peppery and spiciness of this recipe. It is not the same spice flavor as in a lot of Tex-Mex dishes I have prepared, where your sinuses clear and eyes start to water immediately. Allow time for pork to marinate a day in advance.

Bombay Sam

07/05/2019 02:52:29 PM

This is a terrific and really simple recipe. As a person of Indian origin, this recipe reminds me of the wonderful vindaloos I would eat at my neighbors house ( a Goan family) during special occasions. Since relocating to the States, I have always longed for authentic vindaloo but what you find at Indian restaurants in the US are usually bastardized versions, catered to satisfy everyone, and you end up with nothing resembling a real vindaloo. This recipe uses the right amount of Kashmiri red chilies, vinegar and other spices that make for an authentic vindaloo paste. The overnight marination is also a crucial part of the process and so is the slow cook. Do not rush this, take your time and the outcome will be rewarding. Thanks for the wonderful recipe!

foggytown

08/26/2015 09:18:48 AM

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.

casemizer

08/05/2015 08:46:52 PM

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

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