Goan Pork Vindaloo

Goan Pork Vindaloo is a classic Anglo-Indian dish known for its rich and tangy flavors. This spicy pork curry is a perfect blend of Indian and Portuguese influences, making it a unique and delicious addition to any meal.

Goan Pork Vindaloo

Ingredients

  • 2 lbs pork, cut into cubes
  • 3-4 tbsp vindaloo paste
  • 1/2 cup white vinegar
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4-5 dried red chilies
  • 1 inch ginger, grated
  • 6-8 garlic cloves, minced
  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 2-3 potatoes, peeled and cubed
  • Salt to taste
  • 2 tbsp vegetable oil

Instructions

  1. Marinate the pork with vindaloo paste and vinegar for at least 2 hours or overnight.
  2. Heat oil in a large pot and add cumin seeds, mustard seeds, and dried red chilies. Sauté until fragrant.
  3. Add ginger, garlic, and onions. Cook until the onions are soft and translucent.
  4. Add the marinated pork and cook until browned.
  5. Stir in the tomatoes and potatoes. Add salt to taste.
  6. Cover and simmer for 45-50 minutes, or until the pork is tender.
  7. Serve hot with steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop Cooking spoon Cover for the pot

Serving suggestions

Serving Suggestions: Serve with steamed rice or crusty bread.

Tips & tricks

Tips: Adjust the amount of vindaloo paste and dried red chilies to control the spiciness of the dish.

Cost

$15