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Pork Vindaloo

A delicious, hot and tangy dish that originated in Goa, India.

Watch Simon make his Pork Vindaloo recipe.

Pork Vindaloo Recipe


Serves: 5



  • 3 lbs of Pork (preferably pork butt/shoulder or cushion meat)



  • ½ Cup palm vinegar (or white vinegar if you can't find palm vinegar)

  • 2 inches ginger (peeled and minced)

  • 4 Fresh green Serrano chilies (de-seeded and finely minced)

  • 4 cloves of garlic (finely minced) 


Spices: (If you don't have whole spices, use pre-ground, just make sure they are fresh)

  • 5 Cloves

  • 1 tsp Ground Turmeric

  • 1 tsp Ground Cumin seeds

  • 1 tsp Ground Coriander seeds

  • 1 tsp Ground Fenugreek seeds

  • 2 tsp Kashmiri chili powder

  • 1 tsp Hot Red Chili Powder

  • 1 tsp Ground Ginger

  • 1 tsp Ground Cinnamon or 1 Cinnamon Stick

  • 1 tsp Sugar

  • 1 tsp Salt



  • ½ Large white onion (sliced)

  • 1 12-oz Can Coconut Milk

  • Vegetable Oil for frying

  • 1/4 Cup Fresh Cilantro for Garnish (finely chopped)


  1. Trim the pork of excess fat, cut into 1 1/2-inch cubes and place in a bowl. Set aside.

  2. Blend the ginger and garlic to a fine paste with a little water and salt, and pour over the pork, massaging well into the meat.

  3. Add the minced green chilies.

  4. Add the palm vinegar to the bowl and massage into the meat. Set aside.

  5. Dry roast the whole spices, salt & sugar in a pan, and toast until they begin to release their scent. (You can substitute pre-ground spices if you don't have access to whole spices.)

  6. Grind the roasted spices.

  7. Add the roasted spices to the meat mixture.

  8. Cover the meat mixture bowl with plastic wrap and allow to marinate for at least two hours.

  9. Setting it aside for at least two hours allows the spices to penetrate, and allows the vinegar to help make the tougher cut of meat more tender.

  10. When ready to cook, heat a little oil in a deep sided pan, and fry the onions until golden.

  11. Pour the entire contents of the bowl into the pan (watch out for the waft of vinegar steam that will shoot up).

  12. Add the coconut milk. Stir well and reduce the heat.

  13. Cover the pan and allow to simmer on a low heat for about 1 1/2 hours, checking to see when the meat is cooked, and that it does not stick to the bottom of the pan. If it does begin to catch, add a little water.

  14. Once the meat s tender, remove the lid to allow the sauce to reduce for about 15 minutes. The end result should be quite a dry curry.

  15. Garnish with fresh cilantro.

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