Pork Vindaloo, a traditional Goan delicacy of pork marinated in spice paste of red chillies, spices, garlic and vinegar. Perfectly cooked into a spicy , sour and aromatic Pork Vindaloo.

Vindaloo, for those of you who haven’t heard of it originated as a Portuguese dish that left us with hundreds of years ago. The Goans adopted this dish brought by Portuguese explorers in the fifteenth century and modified it by adding Indian spices & dry chillies known as Kashmiri Chillies, and as wine was not readily available in India, it was substituted with palm vinegar.

The word Vindaloo comes from the Portuguese Carne de Vinha d’ Alhos, that is, pork with wine and garlic. The word “Vin” means wine or wine vinegar and “Aloo” means Garlic. The alternative terms are Vindalho or Vindallo. Traditional Goan Pork Vindaloo is intensely flavored with fragrant spices and does not include potatoes.

Pork vindaloo gets its feiry rich red colour from the kashmiri red chilly. Pork vindaloo is a bit hot and spicy because of the red chillies and sour in taste because of the vinegar.

Pork Vindaloo is like pickled pork, it tastes better after a day or two in the fridge. Served best with plain white rice or sannas or neer dosa. No Goans celebration or festive occasions is complete without the Goan Pork Vindaloo. This dish is served in every Goan household during Christmas, New Year and Easter celebrations.

Do try this recipe and you will know why this dish is so loved in Indian restaurants around the world. It is one of those dishes which you cant stop eating even if your mouth is on fire and leaves your taste buds tingling for more.

Few Pork recipes you might like to try are shared below.

Dohneiiong / Black Sesame Pork

Pork With Bitter Gourd

Naga Pork Curry

Smoked Pork Curry

Pork With Bamboo Shoot

Pork Pickle

Smoked Pork With Dry Bamboo Shoot

Well, if you make this goan pork vindaloo, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

Preparation time : 15 mins + marination time
Cooking time : 45 mins
Serves : 3-4

Ingredients for Pork Vindaloo:
Pork – 500 gms
Tamarind – a small piece
Onion – 1 large finely chopped
Garlic – 6-7 fat cloves pounded to paste
Ginger – 1 inch pounded to paste
Toddy Vinegar ( Goan vinegar)/ White vinegar – 1 tbsp
Turmeric Powder – 1 tsp
Red chili powder – 1 tbsp
Green Chillies – 2 cut into thin strips ( optional)
Salt to taste
Oil – 1 tbsp
Water – 1-1½ cup

To Grind :
Kashmiri red chillies – 7-8 Whole
Cumin seeds – 1 tsp
Black peppercorn – 1 tsp
Cinnamon: 1 inch
Cloves: 5 nos.
Black mustard seeds: 1 tsp
Toddy Vinegar ( Goan vinegar) / White Vinegar – 2 tbsp

How to make Pork Vindaloo:

Soak the tamarind in some water for 5-10 mins and extract the juice out of it. Keep aside.

Grind the ingredients mentioned in the grinding list to a smooth paste by adding very little water if needed.

Take the pork in a mixing bowl. Add the red chilly powder, turmeric powder, ginger, garlic paste and the masala paste and mix well. Marinate it for 4-6 hours or overnight. Overnight is better. I Kept it overnight.

Heat oil in a pan. Add the onion and saute until translucent.

Add the pork and cook on medium flame until all the moisture is absorbed and oil starts oozing out approximately for 15 mins.

Add water enough to cover the meat, salt to taste, tamarind extract, mix it well, cover the pan and cook on low-medium heat till the pork is cooked completely and it reaches the desired consistency approximately for 20-25 mins. Cooking time will differ upon the tenderness and thickness of your meat.

Add the remaining vinegar and green chillies if using, cook for 2-3 mins and take off the heat.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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