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Best Pork Vindaloo from Scratch (Step-by-Step) Recipe

Made from scratch, easy to make, step-by-step picture recipe for making authentic Pork Vindaloo. A delicious hot, spicy, sour Pork Vindaloo from Goa (India).
Prep Time30 minutes
Cook Time1 hour
Marination2 hours
Total Time3 hours 30 minutes
Course: Side Dish
Cuisine: Goan,, Indian
Keyword: Goan Vindaloo,, Pork Vindaloo Recipe,, Pork Vindaloo,, Vindaloo,
Servings: 6

Ingredients

TO MAKE VINDALOO CURRY POWDER (FOR ABOUT 1 KG MEAT)

  • 15 dried red chilies (small) seeds are shaken out
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel
  • 4 green cardamom pods
  • 5 cloves
  • 1- inch cinnamon stick
  • 1 teaspoon mustard seeds
  • 1/2 tablespoon black peppercorns
  • 1/2 teaspoon turmeric powder

TO MAKE GINGER GARLIC PASTE

  • 10 cloves garlic
  • 2- inch ginger
  • 2 tablespoon vinegar

FOR THE CURRY

  • 500 g pork shoulder cut into cubes

FOR THE MARINADE

  • 1 tablespoon Vindaloo curry powder
  • 1 tablespoon ginger garlic paste
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar

FOR COOKING

  • 2 tablespoon oil
  • 1/2 teaspoon whole mustard
  • 300 g onion chopped
  • 1 tablespoon ginger garlic paste
  • 3 cloves
  • 3 cardamom
  • 1- inch cinnamon stick
  • 1 tablespoon vindaloo curry powder
  • salt to taste
  • 1 tablespoon chili powder
  • 5 pods of tamarind soaked in water
  • 1 tablespoon cane sugar or palm sugar, Jaggery

Instructions

  • Gather the ingredients for making Vindaloo Curry Powder.
  • First, dry roast dried red chilies for slightly brown for about 1 minute. And then add coriander seeds and dry roast for about a minute.
  • Turn off the heat, add all other ingredients except turmeric powder, and dry roast for about 20 seconds. Let cool and grind them into a powder.
  • Add turmeric powder and mix well. Vindaloo Curry Powder is ready.
  • Grind garlic and ginger into a paste with vinegar.
  • Soaked tamarind in water (about 50 ml).
  • Cut the pork into pieces.
  • Add vindaloo curry powder, ginger garlic paste, salt, and vinegar. Mix well and let marinate for 2 hours in the fridge.
  • Add oil to a pan on medium heat, followed by mustard seeds.
  • Once the mustard seeds start to crack, add the onions, ginger garlic paste, cinnamon, clove, and cardamom. Fry until brown, about 10 minutes.
  • Add curry powder, chili powder and salt and stir-fry for about 1 minute.
  • Now add the marinated pork and brown gently over moderate heat, stirring occasionally, for about 3 minutes.
  • Add soaked tamarind with water and mix well. (remove the seeds before adding)
  • Bring to a simmer, cover, and cook for about 20 to 30 min over low heat until the meat is tender. Check every so often and stir the curry. If it looks like drying out, add a splash of water.
  • Uncover and add sugar and mix well.
  • Let the pork cook in its juices for about 10 minutes. Make sure to check once or twice in between and stir the curry. Season with salt as needed.
  • Once the consistency of the sauce is to your liking, turn off the heat and allow the curry to rest for 15-30 minutes for the flavors to blend.
  • Serve with rice or bread. Enjoy!