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Pork Vindaloo – Spicy Pork in Wine-Vinegar Blend

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1.5 Lbs Pork Shoulders Cut in 1" cubes
One Large Onion 1/2 cut in coarse pieces, other half finely chopped
6 Garlic Cloves fresh, pealed and cut in 3 pieces
1 Green Chili Peppers Coarse pieces
6 Curry Leaves
6 Cloves
4 Cardamoms
1 TSP Salt
1 TSP Turmeric
1 Cup Water
2 TBSP Mustard Oil
2 TBSP Vinegar
4 Oz Red Wine
1 TSP Garam Masala
1 TSP Coriendar Powder
1 TSP Ginger Garlic Paste
2 Tomatoes Finely Chopped
1 TSP Black Mustard Seeds
1 TSP Cumin
1 Whole Red Chili Cut up in 1/2" pieces
2 TBSP Fresh Cilantro Chopped, to garnish

Nutritional information


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Pork Vindaloo – Spicy Pork in Wine-Vinegar Blend

Vindaloo is a way of making meats in a tangy wine-vinegar spice blend. It is a Portuguese recipe originally made with Pork but other meats can be used as well.

  • Gluten Free
  • Spicy
    • 90 min
    • Medium




    Vindaloo is a way of making meats in a tangy wine-vinegar spice blend. It is a Portuguese recipe originally made with Pork, hence I am making it with Pork. However, one can make lamb, goat, beef or chicken using the same recipe, except cooking time may vary.

    Original recipes call for an elaborate work of roasting and grinding dry spices, preparing a marinade and keeping meat in the marinade for a period before sautéing. Also, this recipe works very well with fatty portions of meat. I am presenting a simple recipe that eliminates:

    1. Roasting and grinding of dry spices: Use Garam Masala, pretty close alternate to it.

    2. Marinading: Cooking with all ingredients in pressure cooker / instant pot does extract a to of flavors of spices and inserts them into the meat.

    3. Fat: After pressure cooking, one can easily de-fat the broth and still have best of both worlds. Indeed purists may say it is not an authentic recipe. But it tastes pretty close.

    Only exception is that I am omitting the sweetener, typically Jaggery is used for it. I personally do not like to combine salt and sugar. Moreover, it is healthy without the added sugar. But if that is your taste buds crave, by all means you can add it.

    I start with 1.5 LBS of port shoulders, enough to server 6 normal people. For those who do not like to be disturbed by dry spices in the gravy, I am suggesting a simple alternative of keeping them in a tea strainer and removing them. However, I like them in gravy for two reasons:

    1. In second step I can extract more flavors from them by putting them in hot oil. Some flavors that come from their water-insoluble terpenes, which are essential oils can only be extracted in oil.

    2. I do not mind removing them as I am eating. Hence I added them back on despite drama in my recipe to keep them contained in a tea strainer. Removing fats from the broth is not a drama.

    I almost always prefer to somehow include a way to remove fat from my food by:

    1. Starting out with lean components.

    2. Defatting

    3. Grilling where you can drip fat as much as possible. Unless you are vegetarian or do not eat pork for any reason, I hope that you try this out. I am making this in Instant Pot but his can be made in pressure coocker or in a frying pan.



    Cook Pork

    Add All Pork Cooking ingredients (pork, green chili, 1/2 onion, garlic, salt, turmeric, curry leaves, cardamoms, cloves, peppercorns) in an insert, add 1/2 cup water and steam pressure cook on high setting for 35 min. After cooling, separate and defat broth.



    Heat mustard oil, add mustard, cumin, red chili and let it sizzle. Add onion, cook until transparent. Add seasoning mix (wine, vinegar, coriander powder, garam masala, ginger-garlic paste premixed in a bowl). Add tomatoes. Cook covered for 5 min. Add pork and defatted broth, mix. Bring to boil covered.



    Garnish with fresh cilantro leaves.


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