Real Recipes From Real Home Cooks ®

pork vindaloo

Recipe by
Francine Lizotte
Surrey South, BC

Make this easy & tasty dish as spicy or mild as you like and serve it with naan bread and basmati

yield 6 servings
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For pork vindaloo

  • 1/2 c
    red wine vinegar
  • 2 Tbsp
    ginger, minced
  • 6 lg
    cloves garlic, pressed
  • 1 Tbsp
    mild paprika
  • 1 Tbsp
    brown sugar
  • 1/2 Tbsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    ground turmeric
  • 1/2 tsp
    ground cardamom
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 2 lb
    pork shoulder, trimmed and cubed into 1/2-inch pieces
  • 2 Tbsp
    vegetable oil such as canola or safflower
  • 2 c
    yellow onions, chopped
  • 1 c
    red peppers, chopped
  • 2 to 3
    bird's eye chili peppers (substitute kashmiri peppers), finely diced
  • 2 Tbsp
    ginger, minced
  • 4 lg
    cloves garlic, pressed
  • 2 Tbsp
    tomato paste
  • 1 can
    (14 oz.) diced tomatoes
  • 1 3/4 c
    low-sodium chicken broth
  • 1/4 c
    dry red wine
  • 1 Tbsp
    brown sugar
  • 1/4 c
    chopped cilantro, for garnish

How To Make pork vindaloo

  • 1
    Combine all the marinade ingredients and whisk until well blended.
  • 2
    Pour over the meat cubes and stir until nicely coated. Cover and transfer to the fridge for 4 to 24 hours.
  • 3
    The next day; in a large Dutch oven over medium-high heat, add vegetable oil. When it gets hot and working in batches, add pork and reserve the marinade for later. Cook the meat for 3 ½ to 4 minutes.
  • 4
    Transfer the cooked pieces to a bowl using a slotted spoon. Set aside while working with the remaining meat
  • 5
    When the meat is done, reduce the heat to medium and add onions; sauté for 2 minutes scraping the bottom of the pot to dislodge any brown bits.
  • 6
    Add red peppers and bird’s eye chili peppers; sauté for 2 minutes.
  • 7
    Add minced ginger and garlic; sauté for 1 minute.
  • 8
    Add tomato paste and stir until the ingredients are coated.
  • 9
    Return the meat back to the pot including any accumulated juices along with the reserved marinade. Add diced tomatoes, broth, red wine and brown sugar; stir well.
  • 10
    Bring the mixture to a light boil, reduce the heat and let it simmer gently for 45 minutes, stirring occasionally.
  • 11
    Sprinkle on cilantro and served with naan bread and basmati rice.
  • 12
    To view this recipe on YouTube, click on this link >>>>