Pork Vindaloo


Pork Vindaloo


  • 1 kg pork (cut into cubes)
  • 5 cloves garlic (minced)
  • 1 inch ginger (minced)
  • 2 tablespoons vindaloo paste
  • 1 tablespoon vinegar
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon hot chili powder (adjust to taste)
  • 2 tablespoons vegetable oil
  • 2 large onions (finely sliced)
  • 2 large tomatoes (pureed)
  • 1 cup water
  • Salt to taste
Cooking Instructions:

  1. Mix the pork cubes with the garlic, ginger, vindaloo paste, vinegar, turmeric, cumin, coriander, chili powder, and salt. Marinate for at least 2 hours, or overnight for best results.
  2. Heat the oil in a large pan or Dutch oven over medium heat. Add the onions and cook until they are golden brown.
  3. Add the marinated pork to the pan, and cook until all sides of the pork are well browned.
  4. Add the tomato puree and water. Stir well to combine everything.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the pork is tender.
  6. Adjust the seasonings to taste. Serve hot with rice or naan bread.


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