Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Pork Vindaloo

Traditional 49. Pork Vindaloo recipe

🧺 Ingredients

• 800g pork, cut into 1.5-inch cubes
• 1 large onion, sliced
• 5 tbsp ginger-garlic paste
• 3 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 6-8 cloves garlic, sliced
• 1 tbsp vinegar
• 4 green chilies, slit
• 10-12 curry leaves
• 4 tbsp coconut oil
• 1/4 cup water
• Salt to taste

👩‍🍳 How to make Pork Vindaloo

1. Marinate pork (20 mins): Mix pork with 2 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri chili powder, 1/2 tsp turmeric, 1 tbsp vinegar, and salt. Let sit for 20 minutes.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add remaining Kashmiri chili powder, coriander powder, black pepper powder, garam masala. Stir for 2 minutes; oil separates.
4. Pressure cook (18 mins): Add 1/4 cup water and salt. Cover pressure cooker and cook on high heat for 1 whistle, then reduce to medium heat for 5 whistles. Release pressure naturally.
5. Reduce gravy (8 mins, medium heat): Open cooker and add green chilies and curry leaves. Bring to boil and simmer uncovered for 6-8 minutes. Gravy should reduce by half and cling to pork pieces.
6. Final caramelize (3 mins, medium-low heat): Cook on medium-low heat for final 3 minutes, stirring frequently. Pork should be very tender, gravy thick and dark.
7. Finish (1 min, low heat): Add sliced garlic just before turning off heat. Mix quickly. Pork should have mahogany-dark color with intense spice aroma.

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