Pork Vindaloo

by jayashis
Pork Vindaloo
Pork Vindaloo is a delicious pork curry rich with exquisite spices having its origin as a Portuguese dish. The thick spiced gravy serves best with hot rice, roti and almost anything. Pork Vindaloo will tingle taste buds and will make you yearn for more and more. Pork Vindaloo is unique and special with pork bits cooked in a spicy vinegar mixture. Pork is rich in protein, fat and other nutrients required for body. You can explore Pork Vindaloo recipe here that can be easily prepared at home. People from kerala and goa like this pork vindaloo a lot.
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Pork Vindaloo
Votes: 9
Rating: 5
You:
Rate this recipe!
Cuisine Goa
Prep Time 30 minutes
Servings
people
Ingredients
For the ground spices:
Cuisine Goa
Prep Time 30 minutes
Servings
people
Ingredients
For the ground spices:
Votes: 9
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing Pork Vindaloo, wash and cut the pork into cubes,
  2. Heat oil in a pan and add mustard seeds.
  3. When they crackle, add sliced onions, chillies and ginger and fry till dry.
  4. Add ground spices with turmeric powder and fry till the oil starts separating.
  5. Add meat and curry leaves and mix well. Fry for 5 minutes.
  6. Add vinegar and salt and cover and cook on a very low heat for 1 hour till the meat is tender.
  7. :- Alternatively you can pressure cook for 40 minutes. Do not add any water.
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8 comments

curryadmin
Beena September 7, 2004 - 12:00 am

Vinegar should be only 2-3 tsp. Otherwise its excellent

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curryadmin
Shanthi July 17, 2007 - 12:00 am

This is good, but Bonda usually have potato filling

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curryadmin
Jeena April 10, 2009 - 6:12 am

Instead of fried mustard use ground mustard!

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curryadmin
teresa April 7, 2009 - 2:02 am

instead of mustard seeds,I used ground mustard, and it reduced the smell in the house.

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curryadmin
R.S.Jaswal September 2, 2004 - 12:00 am

I think pressure cooking for 40 minutes will over cook the meat,it should not be more than 10 to 12 mins.Otherwise, it makes a good dish

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curryadmin
ambi cs October 12, 2003 - 12:00 am

the quantity of vinegar should be slightly reduced

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curryadmin
joan April 5, 2006 - 12:00 am

Suggest yu make a paste of ginge (only 1/2 tbspn),garlic, cinnamon,cloves,a pinch of sugar, kosher salt, tumeric, dried red chillies, cummin and tamarind pulp about one tbspn.Grind only with vinegar.Apply 1/2 paste to cut and salted meat , leve to marinate and then fry onion, other 1/2 of paste, bay leaf , some green chillies and then add meat with little wter and pressure cook for 15 mins.

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curryadmin
Robinn November 23, 2006 - 12:00 am

The recipe is very easy and simple to cook. my mother suggests less of vinegar. However its worth trying this recipe.

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