Vindaloo Goan Style Hot and Sour Pork
Dive into the bold and fiery flavors of India with this authentic Vindaloo Goan Style Hot and Sour Pork recipe—an irresistible medley of tangy vinegar, smoky Kashmiri chili, and warm spices like cinnamon and cloves. Perfectly simmered pork shoulder in a rich, tomato-based gravy offers tender, melt-in-your-mouth bites packed with heat and depth, balanced by hints of sweetness and earthiness. This classic Goan dish pairs beautifully with steamed rice or fresh naan, making it a must-try for lovers of spicy, soul-warming curries. Whether you're hosting a dinner party or indulging in a cozy meal, this recipe promises an unforgettable taste of coastal India's vibrant cuisine. Keywords: Vindaloo, Goan pork curry, spicy Indian curry, hot and sour pork, Kashmiri chili, authentic Indian recipe.
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Recipe Information
Ingredients
- 500 g pork shoulder (cut into 1-inch cubes)
- 3 tbsp white vinegar
- 3 tbsp vegetable oil
- 2 medium onions (finely chopped)
- 6 cloves garlic cloves (minced)
- 1.5 tbsp fresh ginger (grated)
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 0.25 tsp ground cinnamon
- 0.25 tsp cloves (ground)
- 4 whole dried red chilies
- 2 medium tomatoes (pureed)
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
- 3 tbsp fresh cilantro (chopped)
Instructions
In a mixing bowl, marinate the pork cubes with white vinegar, 1 teaspoon of salt, and 1 teaspoon of Kashmiri red chili powder. Cover and let it rest for 30 minutes.
Heat 3 tablespoons of vegetable oil in a heavy-bottomed pot or deep pan over medium heat.
Add the chopped onions and sauté until golden brown, stirring frequently to prevent burning (this should take about 8-10 minutes).
Add the minced garlic, grated ginger, and dried red chilies, and sauté for another 2 minutes until fragrant.
Add turmeric powder, cumin powder, coriander powder, cinnamon, ground cloves, and the remaining Kashmiri red chili powder. Stir well to coat the onion mixture with the spices.
Stir in the pureed tomatoes and cook until the oil separates from the mixture, about 5-7 minutes.
Add the marinated pork to the pot and mix well to combine with the spice-onion mixture.
Pour in 1 cup of water and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and cook for 40-45 minutes or until the pork is tender, stirring occasionally.
Add 1 teaspoon of sugar and adjust salt to your taste. Stir well and let it cook uncovered for another 5 minutes to thicken the gravy if needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or crusty bread.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 815 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.
