Best Pork Vindaloo Recipe

Mallika Basu - Best Pork Vindaloo Recipe

Spicy, sour and sweet, vindaloo nods to Goa’s Portugese heritage. Vin comes from Vinha, which is wine and Ahlos, garlic in Portugese, so vindaloo literally translates to pork in wine and garlic. Pork is not a widely eaten meat in India as it is either forbidden by religion or considered unclean. But, it is widely enjoyed in Goa, where it was originally introduced by the Portuguese to recently converted Christians. In Goa, traditionally palm vinegar or Toddy is used. This can be sourced quite easily online or in Oriental supermarkets as it’s quite commonly used in the Philippines too. But if that sounds like too much bother, then Apple Cider vinegar will work fine too. Just make sure you have a fruity vinegar to balance out the spices. I have made this before, but to me, this is the best pork vindaloo recipe I have cooked by miles. So, I made it for the lovely subscribers on Jamie Oliver's FoodTube, his YouTube Channel. I arrived with a stonking cold, and what you can't see is the giant mug of lemon and honey the lovely team made me while I chopped onions with bleary eyes. I blame the cold too for forgetting to add the cinnamon in the spice paste. That tea, and sinus busting vindaloo later, I felt a whole lot better. I can't say the same for the video Director, who was literally on fire as I left the studio! Please do watch the video here, and don't forget to leave me a comment to tell me what you think.

Method:

First dry roast the whole spices. Warm them up in a frying pan on a medium heat for about 10 seconds to help to extract and deepen the flavour in them. When you can smell the warm aroma of the spices, take the pan off the heat and leave it to sit.

Now place your roasted spices with four peeled fat cloves of garlic and half an inch of peeled ginger in a hand blender. Add the oil and then your vinegar. Give the spices and good whizz, adding warm water to get a smooth paste. Add salt now to your taste.

Next, add the vindaloo masala to your meat. Vindaloo is authentically made with boneless pork. Pork shoulder is best because of the fat in it and because it goes meltingly tender when stewed.

Mix the Vindaloo paste into the meat, adding salt and the turmeric, and mixing through well. You can do this in a ziplock bag too. Now seal and place in the fridge for at least four hours but preferably overnight.

When you are ready to cook, chop the onion into little pieces, and get the oil to sizzling hot on high heat. Toss in the onions with a teaspoon of light brown sugar, add a pinch of salt and saute them for 10 minutes until golden caramel.

In 10 mins, add the marinated pork and seal it well on high for five minutes. Then add a cup of warm water, reduce the heat to medium high and cook covered for 45-minutes to an hour. Just make sure you keep stirring from time to time to evenly cook the meat.

When your pork is so soft it barely needs chewing and resembles a chutney, take the lid off, check for salt and add more if you need to. Serve this pork vindaloo recipe with piping hot Basmati rice, and some yoghurt to douse any chilli flames.

8 responses to “Best Pork Vindaloo Recipe”

  1. […] folks of Jamie Oliver’s Food Tube. Don’t forget to leave me a comment. The recipe is here is you want to make […]

  2. Doug Law says:

    I found you through Jamie Oliver’s Food Tube and made the Best Pork Vindaloo last weekend using about 900 G of pork shoulder with other ingredient similarly scaled up. the heat was moderate but building over time, moderated by the sweetness of the onions and the fruitiness of the apple cider vinegar I used. It was divine! though you really need to stir this at least every 10 minutes and watch carefully for burning. at least on my Electric range I did. Thanks Mallika for the recipe and this website and Thanks Jamie for introducing me to her.
    D

    Hey Doug, so pleased you tried the recipe and that it came out well! I am thrilled with Jamie Oliver for introducing me to such a wonderful community of food lovers M x

  3. Shane says:

    AMAZING and SO YUMMY!
    My parents are from Goa, India, and I have had pork vindaloo many times, but your dish is simply wonderful! So easy to make too! With 8 Kashmiri chilies, there was the perfect amount of heat —- not too spicy but yet not too mild. I made the recipe exactly as listed (I used apple cider vinegar) and I simmered the pork for close to 60 minutes. The pork just melts in your mouth with all of the wonderful spices on top of hot, brown basmati rice. Yum! I am sure this will be even better tomorrow as the meat absorbs the spices in the curry. Thank you for your great video and recipes!

  4. Peter says:

    A marvellous dish. I’m used to travel to India twice a year and enjoy the local cuisine. Even I like cooking Indian style at home to. Yesterday I presented this to my guests, two of them coming from Bangalore. The only comment was -Peter, you made us feel at home. So thanks for that wonderful and easy to cook dish.

  5. Seema says:

    Hi Mallika, tried this today and it truly is the best pork vindaloo recipe. Though I make pork vindaloo fairly frequently, this recipe is way better than the one I normally follow. I made one change by using the regular dried red chillies rather than Kashmiri chillies, as we quite like the spice hit. It still wasn’t too hot, I felt it matched the recipe quite well. We’re in love with this recipe and my husband’s asked me to use it as my go to vindaloo recipe. Thanks again Mallika. 🙂

    Oh wow, great to hear and you are both certified chilli heads! M x

  6. Courtney says:

    Is there a good ground spice substitute for kashmiri chilles? I don’t live in an area where I can readily get them. I have everything else in my pantry and fridge already, though. I have heard that cayenne and Paprika are a good mixture to sub. any ballpark guess on the amounts? THANKS IN ADVANCE!

  7. Katrin says:

    Hi Mallika
    Searching for a Vindaloo recipe, I found your webside through Jamie Oliver. I can smell those roasted spices just reading your directions. As I do not really know where to find brown mustard seeds, (here I have no indian shop around the corner) I am wondering if instead of brown ones, I could also use the jellow seeds? Or is there too big a difference in taste? With best regards from Switzerland

    Hi Katrin, welcome!You could just leave the mustard seeds out. There are many ways to cook Pork Vindaloo and you’ll be just fine ommitting them. You can add a teaspoon of tamarind if you want instead! All my best and happy cooking M x

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