Dose acid in two steps
Some of the vinegar marinates the meat, the rest freshens up the long braised sauce. At the end, slowly add and taste after each spoonful.
Indian Recipe
Goan pork vindaloo
Pork shoulder marinates for several hours in a finely ground vindaloo paste. Slow braising makes the meat tender, while vinegar and spices form a concentrated sauce.
Total time
10 hr 15 min
Calories
590 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Goan pork curry with vinegar, garlic and chilli
Vindaloo is more than a particularly hot curry. The Goa dish is based on the Portuguese combination of wine, vinegar and garlic. Acid, chilli and warm spices should be balanced in the finished brew. Potatoes do not necessarily belong in it, despite the Hindi term for potato, which sounds similar; this version focuses on pork and the classic vinegar-garlic paste.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Goan pork vindaloo
Goan pork vindaloo braises meat in a sour-hot paste of vinegar, garlic, ginger, red chilies and roasted spices.
Ingredients
6 servings
Method
-
1
Soak the chillies
Cover dried chillies with hot water and soak for 20 minutes. Drain; for a much milder sauce, remove seeds and light-coloured skin.
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2
Roast spices dry
Roast cumin, coriander, pepper, mustard seeds, cloves and cinnamon in a dry pan for 2 minutes until fragrant. Let cool completely.
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3
Mix the vindaloo paste
Puree the roasted spices very finely with chillies, garlic, ginger, turmeric and 60 ml vinegar. If necessary, add a tablespoon of soaking water.
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4
Marinating meat
Mix pork with vindaloo paste and 1 teaspoon salt thoroughly. Cover and marinate in the fridge for at least 6 hours, preferably overnight.
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5
Brown onions
Remove meat 30 minutes before cooking. Heat oil in a heavy saucepan and fry onions over medium heat for 12 to 15 minutes until deep golden brown.
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6
Roast meat and paste
Add the marinated meat and paste and fry for 8 minutes, turning frequently. Remove the adhering spices from the bottom of the pan with a little hot water.
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7
Slowly simmer until soft
Pour in the remaining water, bring to the boil and simmer covered over a low heat for 75 to 90 minutes. Stir occasionally until the meat is very tender and the sauce is concentrated.
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8
Balance acidity
Stir in the remaining vinegar by the tablespoons, season with the remaining salt and Jaggery only if necessary. Leave the vindaloo to rest for 15 minutes before serving with rice.
Kitchen know-how
Tips for Goan pork vindaloo
Control heat over the cores
Kashmiri chillies provide colour and flavour. Removed seeds and inner skins reduce heat without diluting the spice paste.
Variations
How to adapt this recipe
Replace pork shoulder with 1 kg of trimmed chicken thighs. Reduce marinating time to four hours and braising time to about 35 minutes.
Cool the vindaloo completely and cool overnight. Next day, heat slowly; the fat can be removed partially beforehand.
Nutrition per serving
590kcal
15.0 gCarbohydrates
45.0 gProtein
38.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Goan pork vindaloo
Not necessarily, the name comes from the Portuguese combination of wine, vinegar and garlic, not from the Hindi word aloo for potato.
Palm vinegar is common in Goa but not widely available. A mild apple cider vinegar is a viable alternative; very pungent brandy vinegar should be dosed more carefully.
No. chilli is one of them, but vinegar, garlic and roasted spices are equally important. Pitted mild Kashmiri chillies give colour and flavour when heated to a controlled heat.
Pork shoulder needs gentle heat and enough time. Strong cooking makes it seem dry; cover and continue to simmer just below boiling point.
Yes. After one night, acid, spices and meat juice combine. Store refrigerated, heat slowly and check the final amount of vinegar only then.
Keep cooking