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Pork Vindaloo

User Rating 5 Star Rating (1 Review)

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Hot and tangy, this iconic dish is from the heart of beautiful Goa on India's western coast. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

Ingredients:

  • 1 kg pork cut into 1" cubes with all the fat removed
  • 8 tbsps Vindaloo Masala paste
  • 2 large onions chopped fine
  • 1 tbsp ginger paste
  • 1 tsp palm/brown sugar or maple syrup
  • 2" stick of cinnamon
  • 6 cloves
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • Salt to taste
  • Water

Preparation:

  • Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
  • Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
  • Add the palm sugar and stir well.
  • Add the meat only (leave behind marinade paste/liquid for later) and brown well.
  • Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
  • Stir well, reduce flame and cook till pork is tender.
  • Serve with plain boiled rice or Jeera Rice.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Yum, Member formaggina

So far, I've made the Vinadaloo paste and am marinating the pork. Smells heavenly! I can't wait to taste the finished product.

17 out of 29 people found this helpful.

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