Goan Pork Vindaloo Recipe - Allrecipes.com
Goan Pork Vindaloo Recipe
  • READY IN ABOUT 10 hrs

Goan Pork Vindaloo

Recipe by  

"The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 25 mins

    9 hrs 55 mins


  1. Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
  2. Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  3. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  4. Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
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  • Editor's Note:
  • Kashmiri chile peppers are dried red peppers that give dishes a red color without overwhelming heat. If you cannot find them, try substituting a dried ancho chile pepper for every 3 to 4 Kashmiri chiles. Or substitute a dried California chile for every 2 to 3 Kashmiri chiles.

Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2011

I made this dish for family and friends for dinner and it was awesome , I used white wine vinegar instead of white vinegar. The dish was complimented with a pairing of coconut rice and green and yellow beans that where sauteed in chili oil garlic, onion, sweet red pepper, jalapenos and finished with a little grated ramano cheese yummmm.

Most Helpful Critical Review
Nov 13, 2012

My husband and I didn't like this recipe at all. The meet was tender, but his was a dissapointment. We followed the recipe to the letter, and I guess it turned out the way it was supposed to. Still, I think this needs more chillies, more genuine Indian taste for us to like it. But we did have fun cooking together though!


12 Ratings

Jan 27, 2012

I didn't follow the recipe exactly and I didn't have all the ingredients it called for but it was still wonderful!

Mar 17, 2014

Try using apple cider vinegar two tablespoons of brown sugar as well as 1/4 tsp nutmeg. Put pork in pot with a little oil and grind/blend all seasonings a peppers. Once meat is cooked add mixture plus vinegar and brown sugar. Add all ingredients back to back. Do not season at a later time. With this type of food you have to do it together. I took an Indian course and i make this all the time. I love it. You can also serve with basamati rice and cucumber salad for a cooling effect.

Aug 26, 2015

Family raved for days about this dish. I added a couple of jalapeños to make it spicier. Worried a little that it might taste of vinegar, but it didn't. Highly recommended.

Aug 05, 2015

I made this dish use purple onion purple onion paste and chopped onion purple of course and potato

Jan 10, 2015

Good recipe... Dish came out well... My own twist included a bit of brown sugard and adding curry leaves (a few) to the mixture for grinding... A bit less on the vinegar... Slit green chillies in the end... Tasted great.

Nov 17, 2014

i tried this recipe and added diced tomato while sauté-ing onion garlic and ginger..it turned out to be awesome!!!


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  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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