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Pork Vindaloo

Akum Jamir
480 minutes
Prep Time
45 minutes
Cook Time
3 People
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ABOUT Pork Vindaloo RECIPE

The vindaloo comes from the Portuguese Carne de Vinha d’ Alhos, that is, pork with wine and garlic. As wine was not readily available in India, it was substituted with palm vinegar and Kashmiri chillies. Vindaloo is like pickled pork, it tastes better after a day or two in the fridge.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Goa
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. Pork - 500 gms
  2. Tamarind - a small piece
  3. Onion - 1 large finely chopped
  4. Fresh Ginger garlic paste - 1 tbsp 
  5. White vinegar - 1 tbsp 
  6. Turmeric Powder  -  1 Tsp
  7. Red Chilly powder - 1 tbsp
  8. Green Chillies - 2 cut into thin strips
  9. Salt to taste
  10. Oil - 1 tbsp
  11. Water - 1-1½ cup
  12. To Grind :
  13. Kashmiri red chillies - 7-8 Whole 
  14. Cumin seeds - 1 tsp
  15. Black pepper corn - 1 tsp 
  16. Cinnamon - 1inch 
  17. Cloves - 5 nos.
  18. Black Mustard Seeds - 1 tsp
  19. White vinegar - 2 tbsp


  1. Soak the tamarind in some water for 5-10 mins and extract the juice out of it. Keep aside. 
  2. Grind the ingredients mentioned in the grinding list to a smooth paste by adding very little water if needed.
  3. 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 6-8 hours or overnight. I kept it overnight. 
  4. Heat oil in a pan. Add the onion and saute until translucent.
  5. Add the pork and cook on medium heat until all the moisture is absorbed and oil starts oozing out approximately for 15 mins. 
  6. 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 depending upon the tenderness and thickness of your meat. 
  7. Add the remaining vinegar and green chillies, cook for 2-3  mins and take off the heat. 

Reviews (2)  

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Abhimanyu Kumta
Abhimanyu Kumta   Mar-03-2019

I just made this last night, and it was honestly one of the best dinners I’ve ever cooked. Turned out absolutely amazing.

Neema Bhardwaj
Neema Bhardwaj   Jun-13-2017


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