Goan Pork Vindaloo

    2 hours 45 minutes

    Vinegar adds a lovely tang to this spicy pork vindaloo - taste it near the end of the cooking time and see if it needs a little more.


    Victoria, Australia
    1 person made this

    Serves: 6 

    • 2 teaspoons cumin seeds
    • 2 teaspoons garam masala
    • 1 tablespoon grated fresh ginger
    • 6 cloves garlic, crushed
    • 8 small red chillies, finely diced
    • 2 tablespoons white vinegar
    • 1 kg pork, diced
    • 2 tablespoons ghee
    • 2 onions, diced
    • 2 cinnamon sticks
    • 6 cloves
    • 2 teaspoons plain flour
    • 4 cups (1 litre) beef stock
    • 8 curry leaves
    • 1 tablespoon brown sugar

    Preparation:25min  ›  Cook:1hour20min  ›  Extra time:1hour marinating  ›  Ready in:2hours45min 

    1. Heat a dry saucepan and add the cumin seeds and garam masala. Cook, stirring, until fragrant.
    2. In a bowl, combine toasted spices, ginger, garlic, chillies, vinegar and pork. Mix well, cover and refrigerate 1 hour.
    3. Heat ghee in the same saucepan and cook the onions, cinnamon and cloves until onions are browning. Add pork and cook 5 minutes until lightly browned. Stir in the flour.
    4. Gradually add the beef stock then the curry leaves. Simmer 30 minutes, covered. Uncover and cook 30 more minutes. Stir in the sugar just before serving.

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