Very Delicious Pork Vindaloo from Goa India
Experience the bold and tantalizing flavors of Goa with this **Very Delicious Pork Vindaloo**, a classic Indian curry that combines tender, slow-cooked pork with a medley of aromatic spices. This iconic dish features marinated pork infused with tangy white vinegar, turmeric, and salt, then simmered in a rich sauce flavored with ground cumin, coriander, red chilies, fenugreek, and mustard seeds. The addition of ginger, garlic, and cinnamon enhances its complexity, while the sweetness of sugar balances the heat for a truly unforgettable meal. Paired with steamed rice or soft naan, this curry is the perfect blend of spice and comfort. Quick to prep and packed with authentic Goan flavors, this dish is a must-try for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Pork shoulder or belly (cut into 1-inch cubes)
- 2 tablespoons White vinegar
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 medium Onions (finely chopped)
- 6 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 4 Dried red chilies
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 inch Cinnamon stick
- 2 medium Tomatoes (chopped)
- 1.5 cups Hot water
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a bowl, marinate the pork cubes with vinegar, turmeric powder, and salt. Mix well and set aside for at least 30 minutes.
Heat a large pan or skillet over medium heat and add the vegetable oil. Once hot, add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.
Grind the dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, and mustard seeds into a fine powder using a spice grinder or mortar and pestle.
Add the ground spice mixture, red chili powder, ground cumin, ground coriander, and the cinnamon stick to the pan. Stir well for 1-2 minutes to roast the spices lightly.
Add the chopped tomatoes to the pan and cook until the tomatoes soften and the mixture becomes a thick paste, about 5-7 minutes.
Add the marinated pork to the pan and stir to coat the pork evenly with the spice mixture. Cook for 5 minutes to sear the pork.
Pour in the hot water and bring the mixture to a simmer. Cover the pan with a lid and cook on low heat for 40-45 minutes, stirring occasionally, until the pork is tender and the sauce thickens.
Stir in the sugar and adjust the salt if necessary. Cook for an additional 5 minutes.
Garnish with freshly chopped cilantro and serve hot with steamed rice or bread (naan or pav).
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 800 mg | 17% | |
*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.
