🍛 Pork Vindaloo
Vindaloo is a fiery Goan curry of pork marinated and braised in a paste of dried red chillies, vinegar, garlic, ginger, cumin and turmeric. Slow cooking makes the meat tender while the sauce turns deep red, tangy and hot, with the vinegar cutting through the richness of the pork. It is served with plain rice, and often tastes even better the next day.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g pork shoulder, cubed
- 80 ml vinegar
- 8 dried red chillies, soaked
- 8 garlic cloves
- 30 g fresh ginger
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 2 tbsp oil
- Salt
Method
- Blend the chillies, garlic, ginger, cumin, turmeric and vinegar into a smooth paste.
- Rub the paste into the pork with salt and marinate for at least 2 hours.
- Heat the oil, add the pork and marinade and cook for 5 minutes.
- Add 200 ml water, cover and simmer for 60–75 minutes until the pork is tender and the sauce thick.
How to make it lighter
- Trim the pork shoulder well or use leaner leg meat.
- Use 1 tbsp oil instead of 2: 1 tbsp oil ≈ 120 kcal.
- Serve a smaller rice portion with plenty of steamed vegetables.
History
Vindaloo is generally traced to a Portuguese dish of meat cooked with vinegar and garlic, carne de vinha d'alhos, which Goan cooks adapted with local chillies and spices; restaurant versions abroad are often hotter than the Goan original.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →