Spicy Pork Vindaloo

Spicy Pork Vindaloo


Be the first to make this!

A very traditional Goan vindaloo with plenty of heat! You can add less chilli if you like but don't add water which will just dilute the taste.


Serves: 8 

  • 1 kg fatty pork, cubed
  • 20 red chillies
  • 1 clove garlic
  • 8 peppercorns
  • 1 tablespoon cumin seeds
  • vinegar, as required
  • salt, to taste
  • 3 green chillies, slit

Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours20min 

  1. Sprinkle salt over the pork and set aside while you prepare the spice mix.
  2. Using a spice grinder or a mortar and pestle, grind together all the chillies, garlic, peppercorns and cumin seeds, adding just enough vinegar to make a fine paste.
  3. In a bowl, combine the pork, spice paste and 1/2 cup vinegar. Cover and let marinate overnight in the fridge.
  4. Heat a saucepan on low, add the pork and marinade and a little more vinegar if it is too dry. As it comes to a boil add the slit green chillies and simmer until the meat is tender.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate