Indian Pork Vindaloo

Nutriscore Rating: 73/100

Immerse yourself in the bold and aromatic flavors of Indian Pork Vindaloo, a classic Goan curry that masterfully balances heat, spice, and tang. This hearty dish features tender, slow-cooked pork and melt-in-your-mouth potatoes simmered in a fragrant blend of Kashmiri chili, turmeric, cumin, and coriander. A splash of white vinegar adds a zesty kick, perfectly complementing the rich tomato-based gravy. Infused with sizzling mustard seeds, cinnamon, garlic, and ginger, this dish is a celebration of complex flavors and comforting textures. Ready in just over an hour, this rich and satisfying curry pairs beautifully with steamed basmati rice or fluffy naan, making it a must-try for fans of authentic Indian cuisine.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 500 grams Pork shoulder or boneless pork
• 2 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 1 small stick Cinnamon stick
• 2 medium (finely sliced) Onion
• 6 (minced) Garlic cloves
• 1 inch (grated) Ginger
• 1 teaspoon Turmeric powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 2 tablespoons White vinegar
• 2 medium (pureed) Tomatoes
• 2 medium (cubed) Potatoes
• 2 cups Water
• 1 teaspoon (or to taste) Salt
• 2 tablespoons (chopped) Fresh cilantro

📝 Instructions

13 steps

1. Clean the pork and cut it into bite-sized cubes. Set aside.

2. Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.

3. Add mustard seeds and the cinnamon stick to the hot oil. Let them sizzle for 30 seconds until aromatic.

4. Add the finely sliced onions and sauté until golden brown, approximately 8-10 minutes.

5. Stir in the minced garlic and grated ginger. Cook for 2 minutes until the raw smell dissipates.

6. Add turmeric powder, Kashmiri red chili powder, ground cumin, and ground coriander. Stir well and cook the spices for 1-2 minutes.

7. Add the pork cubes and sear them until lightly browned on all sides, about 5-7 minutes.

8. Stir in the white vinegar and pureed tomatoes. Cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the masala.

9. Add the cubed potatoes, water, and salt. Mix thoroughly.

10. Cover the pan, reduce the heat to low, and let it simmer for 40 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.

11. Uncover the pan and let it cook for another 5 minutes to thicken the gravy if needed.

12. Garnish with freshly chopped cilantro before serving.

13. Serve hot with steamed rice or Indian bread like naan or paratha.

Nutrition Facts

1 serving (494.5g)

Calories		497
% Daily Value*
Total Fat		32.6 g	42%
	Saturated Fat	10.4 g	52%
	Polyunsaturated Fat	4.5 g
Cholesterol		88 mg	29%
Sodium		584 mg	25%
Total Carbohydrate		28.7 g	10%
	Dietary Fiber	4.5 g	16%
	Total Sugars	5.4 g
Protein		26.2 g	52%
Vitamin D		0.2 mcg	1%
Calcium		87 mg	7%
Iron		2.5 mg	14%
Potassium		998 mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1171 cal (57.2%%)

Protein: 419 cal (20.5%%)

Carbs: 457 cal (22.3%%)