Pork Vindaloo

My family loves Indian food. Samosa, vindaloo, akni and biryani are some of our favorites. I have always wanted to make them at home but it is so hard to find simple Indian recipes. Last month, I was watching a TV show where food from all over the world is being featured. It led me to a site that has Indian recipes that have familiar ingredients and easy to follow instructions. I don’t mind the long list of ingredients because I have used them before and I have them in my pantry. I don’t own a spice grinder so I used a mortar and pestle instead. The aroma of the freshly ground spices in my kitchen were incredible.  If you have time, marinate the pork pieces with the paste mixture and you will be rewarded with a very tasty and flavorful pork vindaloo.  I am so glad I tried this recipe; my family truly enjoyed this wonderful dish. I am planning to make more Indian dishes so it’s about time I invest on a spice grinder. 

Cooking Tips for Perfect Pork Vindaloo

To get the best flavor from your pork vindaloo, start by choosing the right cut of meat. Pork shoulder is ideal because it has enough fat to keep the dish moist. Cut the pork into even pieces to ensure they cook uniformly. When marinating, aim for at least four hours, but overnight is even better for deeper flavor absorption. If you prefer a spicier kick, try adding some extra chili powder or fresh green chilies to the marinade. While cooking, use a heavy-bottomed pot to maintain even heat distribution. This prevents any scorching and allows the spices to bloom beautifully. Stir occasionally, especially in the last few minutes of cooking, to prevent sticking. Finally, let the dish rest for about 10 minutes after cooking. This allows the flavors to meld even more before serving.

Serving Suggestions and Pairings

Pork vindaloo is a bold dish that pairs beautifully with a variety of sides. Serving it with steamed basmati rice is a classic choice, as the rice soaks up the rich sauce. If you prefer something with a bit more texture, try serving it with naan bread or roti. These flatbreads are perfect for scooping up the vindaloo and add a nice contrast to the dish. For a refreshing element, consider a side of cucumber raita. The cool yogurt base helps balance the heat from the vindaloo. If you want to add some greens to your meal, a simple salad with tomatoes, onions, and cilantro can complement the flavors nicely. Don’t forget a glass of lassi or a light beer to wash it all down. These pairings enhance the overall experience and make for a satisfying meal.

Frequently Asked Questions

What can I substitute for white wine vinegar?

If you don’t have white wine vinegar, try using apple cider vinegar or rice vinegar instead. Both will give you a nice tang without changing the flavor too much.

How long can I store leftover pork vindaloo?

Leftover pork vindaloo can be stored in the fridge for up to three days. Just make sure to keep it in an airtight container to maintain its flavor.

Can I make pork vindaloo ahead of time?

Making pork vindaloo ahead of time is a great idea. The flavors actually deepen and improve after sitting in the fridge for a day or two.

What should I serve with pork vindaloo?

Pork vindaloo pairs perfectly with fluffy basmati rice or warm naan bread. A side of cucumber raita can also help cool down the spice.

What common mistakes should I avoid when making pork vindaloo?

One common mistake is not marinating the pork long enough, which can result in less flavor. Also, be careful not to rush the cooking process; giving it time in a heavy-bottomed pot helps the flavors meld beautifully.

Pork Vindaloo

Liza A

Pork Vindaloo is a spicy, tangy dish that marries tender pork with bold spices like cumin and ginger. It’s rich, flavorful, and super easy to whip up.

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Prep Time 1 hour hr 20 minutes mins

Cook Time 55 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine Indian

Servings 4 servings

Calories 550 kcal

Ingredients

  

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• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5 black peppercorns left whole
• 2 green cardamom pods seeds only
• 2 cloves
• ½ in piece cinnamon
• ½ in piece ginger peeled and chopped
• 7 garlic cloves peeled and left whole
• 3 fresh red chillies
• 3 tbsp white wine vinegar
• Pinch salt
• 1 lb pork shoulder butt cut in cubes
• 4 tbsp vegetable oil
• 1 small onion chopped

Instructions

 

• Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
• In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
• Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours. (You may skip the marinating if pressed for time)
• Heat the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
• Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 50-55 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
• Serve with steamed rice and enjoy!

Notes

Recipe by: Anjum Anand ( Indian Food Made Easy)

Nutrition

Calories: 550kcalCarbohydrates: 10gProtein: 40gFat: 40gSaturated Fat: 10gCholesterol: 120mgSodium: 300mgFiber: 1gSugar: 1g

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