Pork Vindaloo | Hari Ghotra
4.2/5 rating (25 votes)

Pork Vindaloo

Hot Pork and Garlic Stew

  • Heat Hot
  • Serves 4
  • Prep 5 mins
  • Marinade 20 mins
  • Cook 30 mins
                             

A fiery dish cooked with vinegar and potatoes from the Goan region.

Hari says

The vindaloo has been known for many years as the dish for those who had had too many lagers and then piled into a curry house for the 'hottest thing on the menu'! In actual fact the vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's cultural history.

The Portuguese arrived in India in the 1500's bringing with them chillies from Latin America, as well as some of their European influences such as wine and, being Christian, Pork also became an inherent part of the cuisine of Goa. This original Portuguese stew dish was called 'Carne de vinha d'ahlos' which essentially means pork that has been marinated in wine and garlic so this original dish of red wine, pork and garlic was adapted using Indian spices to create the Vindaloo.

There are a number of different views on the Vindaloo, some state that wine or 'vin' was substituted out for vinegar and Kashmiri chillies, resulting in a spiced pork dish with a tangy sourness cooked with potatoes or 'aloo'. Other views are that the potato is a western addition and an authentic Vindaloo is not cooked with potatoes. In Goa this dish is known locally as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is Portuguese word for garlic resulting in a wonderfully spiced pork and garlic stew dish.

So whether you go authentic or add the potatoes it's a really special dish with a unique flavour that everyone needs to experience. 

Top Tip:

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.

Carne de vinha d'ahlos which means pork marinated in wine and garlic

  • Ingredients
  • Method
  • 600g lean pork shoulder, skin removed and cut into chunks

Spice paste

  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 2 tsp of coriander seeds
  • 4 whole cloves
  • 4 dried Kashmiri chillies
  • 1 tsp of black peppercorns
  • 2 onions, roughly chopped
  • 6 garlic cloves
  • 3 cm piece of fresh ginger
  • 4 tbsp of vinegar
  • 1 tsp of turmeric powder
  • 1 tsp of salt

Sauce

  • 1 tsp of mustard seeds
  • ½ tsp of sugar
  • 4 medium potatoes, cut into 3cm cubes (optional)

Method

  1. Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloveschillies, pepper) to a fine powder.
  2. Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.
  3. Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
  4. Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
  5. Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
  6. Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
  7. Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft. 
  8. Check while it is cooking and add a splash of water if and when required.
  9. The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.

Served with

Always wise to have a small bowl of cooling yoghurt with this dish to dip into as and when you need it.

Nutritional information

Typical values* per Serving
Calories319
Fat (g)30
of which saturates (g)11
Carbohydrates (g)6.2
of which sugars (g)1.3
Fibre (g)0.6
Protein (g)6.2
Salt (mg)0.49
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (22)

  • Damo

    Damo

    02 September 2016 at 20:05 |
    Delicious!! Took about another 40minutes more than expected in the end until the pork was really tender... but I kept the pork pieces quite big I think. Glass or two of red went down with it beautifully too to cut thro that lovely mustard and chilli heat. I think I'd possibly half the potatoes next time as the pork was definitely the key player....and I think I'd happily do this with lamb/mutton on the bone too. One of the cheapest but tastiest dishes I think I may have done. Well pleased!! Thanks Hari xx

    reply

  • PETIT

    PETIT

    30 July 2016 at 18:17 |
    dingo I second your remark Vindaloo does not contain potatoes but does contain vinegar.

    reply

    • Hari Ghotra

      Hari Ghotra

      31 July 2016 at 09:55 |
      Thanks for your comments - it's a great dish from a beautiful part of the world.

      reply

  • Vicky K.

    Vicky K.

    09 April 2016 at 21:57 |
    Hi Hari,
    I will trying this recipe in a slow cooker. What step do I follow until/or do differently?

    reply

    • Hari Ghotra

      Hari Ghotra

      12 April 2016 at 07:39 |
      Hi Vicky go upto stage 7 then leave in the slow cooker - in a slow cooker I would also go for a more waxy potato like a desiree so it doesn't break down too much. Hope this helps. Hari

      reply

  • Mark

    Mark

    29 March 2016 at 14:28 |
    Hi there.
    Just wondering if using chicken instead of pork will get a similar result ?

    reply

    • Hari Ghotra

      Hari Ghotra

      29 March 2016 at 15:18 |
      Hi Mark Yes you can use chicken but I would add the potatoes (if you are using them) first as they will take a while to cook after about 5 mins add the chicken (I would go for thigh meat) and leave to cook for about 25 mins until the potatoes are cooked. Let me know how it comes out. Thanks Hari

      reply

  • Vicky K.

    Vicky K.

    02 February 2016 at 00:19 |
    Hi Hari,
    I'm onto my next recipe to try - quick question re: cloves.
    A) In the ingredients sections, you list:
    -4 whole cloves
    -6 garlic cloves

    Do you mean 4 garlic cloves (whole, not minced)...?

    B) I do see that you list cloves as one of the ingredients for making a spice.
    Can you clarify - it's listed twice in the 'to blend' section :)

    reply

  • Hari Ghotra

    Hari Ghotra

    16 August 2015 at 07:51 |
    Hi Kevin Did you use the same amount of chillies? Sometimes the chillies can just be hotter for some reason. I always serve my dishes with a yoghurt side of some kind this way you can enjoy the flavours but also have something to cool the effect. Next time I would probably use less chilli in the marinade and once it's cooked if it needs more heat sprinkle in a little chilli powder until it's right for you. Hope that helps. Hari

    reply

  • Kevin

    Kevin

    15 August 2015 at 20:37 |
    Hi Hari

    Loved this dish, just how a Vindaloo should taste, reminded me of my trip to Goa.
    Also tried it it with Beef a week after the pork, I found it great but the Mrs found it too spicy whereas she loved the pork, any advice?
    Thanks.

    reply

  • Nigel

    Nigel

    04 July 2015 at 19:42 |
    Hello Hari,

    I cook five different Pork Vindaloô recipes and I am happy to report that this now ranks equal first. The meat was lovely and soft, the taste and texture was excellent and the amount of heat just the right side of hot, unlike the restaurant travesties that just pile in the chilli powder.
    I cooked this without the potatoes and sugar, just my preference. I did need to keep on checking to add splashes of water otherwise it would have burnt, but well worth the effort.

    reply

  • Hari Ghotra

    Hari Ghotra

    21 May 2015 at 07:44 |
    Hi Michael
    That's fantastic - So pleased this went down well and I'm even more pleased that your cooking skills are getting noticed even with the taxi drivers - Fantastic! Do let me know what you try next. Hari

    reply

  • Michael Dott

    Michael Dott

    18 May 2015 at 12:14 |
    I made this for my brother yesterday and its a vinner! My first time using some of the ingredients listed as well. I marinated the pork for 5 hours and it was amazing. The heat is a good, soothing, soulful heat. Unlike the takeaway vindaloos i might add. When my brother left the taxi driver asked him if I was a Chef because the garlic and spices had seeped into him. Well your recipes have Ghot it all. Thanks again Chef!

    reply

  • Hari Ghotra

    Hari Ghotra

    11 May 2015 at 08:59 |
    Hi Diane
    I would usually use all the paste in one dish but if you have too much then can cover it in a little oil and leave in the fridge - it will keep for a couple of weeks. How did it come out? Thanks Hari

    reply

  • Diane

    Diane

    09 May 2015 at 23:15 |
    I have the pork marinating. Looking good so far!
    What do you do with the remaining spice paste? How long does it keep in the fridge?
    I'm looking forward to trying more of your recipes.

    reply

  • Hari Ghotra

    Hari Ghotra

    04 April 2015 at 08:21 |
    Hi Andy That's a lovely way to amend the dish. Like your thinking! Thanks Hari

    reply

  • Andy

    Andy

    02 April 2015 at 17:06 |
    Hi Hari thanks for this great recipe I have just had a bowl full and it was delicious. One thing I did was exclude the sugar and also use sweet potato instead of regular, it worked really well with the heat. cheers!

    reply

  • Hari

    Hari

    30 March 2015 at 19:48 |
    Hi John
    Many thanks for your comments and I really thrilled to hear you are cooking my dishes in Thailand. When I cook I tend to use fresh chillies while I am cooking but it I want to ramp the heat up I tend to add a little chilli powder. Are you able to get hold of little birds eye chillies in Thailand? If so I would use a few of these to really heat up the dish. Do let me know what you try next.
    Thanks again Hari

    reply

  • John

    John

    30 March 2015 at 06:22 |
    Hi Dingo, all the "Vindaloo's" I have eaten in Goa over many years (at many places, on the beach, in Panjim restaurants, in the streets.) all come with potatoes, maybe it's a modern addition to cut costs.

    Hari great site, great recipes keep it going, any tips on how to ramp up the heat, I am living in Thailand where the chillies are not of the Indian quality,
    Thanks
    John

    reply

  • Hari

    Hari

    23 December 2014 at 09:22 |
    Hi Dingo
    Thank you so much for your comments I really appreciate it. Hari

    reply

  • dingo

    dingo

    23 December 2014 at 08:48 |
    There is a slight error in this post. Vindaloo actually does not mean vinegar and potatoes. Adding potatoes is a westernised way of making the dish and authentic Goan vindaloo does not come with any potatoes. In Goa menus read Vindaloo as Vindahlo which means vinegar and garlic and is made from the Portugese wording for garlic Ahlo so literally reads as Vinegar (Vin) and Ahlo (Garlic).

    reply

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Hari Ghotra