Pork vindaloo

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Prep time:

Cook time:

Serves: 4

By MulledwineGless



  • 1/2 tsp tomato puree

  • 4 tbsp vegetable oil

  • 1 green chilli chopped

  • 3 tbsp cider vinegar

  • 1 cinnamon stick

  • 1 tsp ground turmeric

  • 4 cloves

  • 1 tsp cumin seeds

  • 350g tomatoes chopped

  • 4 cardamom pods

  • 5 cloves garlic finely chopped

  • 1 tsp coriander chopped

  • 200g shallots

  • 900g pork cut into 5cm cubes

  • 1/2 tsp chilli powder

  • 3 tbsp lemon juice

  • 1 pinch black peppercorns crushed


  1. Make the spice paste; grind the cumin, cardamom, cloves, cinnamon and peppercorns in a clean coffee grinder or spice mill into a fine powder.
  2. Blend the spice powder with the green chilli, ginger, garlic and lemon juice in a food processor to make a fine paste.
  3. Mix the pork with the spice paste in a large bowl. Cover with cling film and leave to marinate in a cool place for 1.5 hours. You can do this the day before you're going to cook it and leave it in the fridge.
  4. Heat the oil in a frying pan, add the garlic and saute for 1 minute.
  5. Add the shallots and cook until they are golden, stirring occasionally.
  6. Add the turmeric, chilli powder, tomato puree, chopped tomatoes and vinegar and stir well.
  7. Add the marinated pork and salt to taste. Cook for 10 minutes, stirring occasionally.
  8. Pour in 275ml/9 fl oz water and bring to the boil, then reduce the heat and simmer for 30 minutes or until the meat is cooked through and the sauce is thick. This works well in the slow cooker as well.
  9. Add the black pepper and then serve hot, garnished with the chopped coriander.

Handy Hint

Although it is called vindaloo, you can see from the quantity of chilli that it won't be that hot, and you can increase or decrease the amount of chilli to suit your taste.

Additional Information

  • indian

  • pork

  • Meat

  • Main Course

  • Low carb

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