Pork Vindaloo Anglo-Indian Kolkata

Name: Pork Vindaloo Anglo-Indian Kolkata
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Pork belly: 700g, cut in 4cm cubes; Malt vinegar: 4 tbsp; Kashmiri red chilli: 8, soaked and pureed; Garlic: 20g, pureed; Ginger: 20g, pureed; Cumin: 1 tsp, ground; Mustard seeds: 1 tsp, ground; Black pepper: ½ tsp; Cinnamon: ½ tsp; Cloves: ¼ tsp; Onion: 200g, finely sliced; Oil: 3 tbsp; Salt: 1½ tsp; Sugar: 1 tsp; Hot water: 200ml; Anglo-Indian Kolkata vindaloo is sweeter and less fiery than Goan — the sugar balances the vinegar; Pork belly is essential — its fat makes the dish silky; Overnight marinade is non-negotiable for this dish; Serve with bread rolls or rice — old Kolkata households use sliced bread

🍗 Non-veg📊 Medium

Kolkata Anglo-Indian pork vindaloo — pork belly slow-cooked in a tangy vinegar-red chilli-garlic paste with a sweeter, less fiery profile than Goan versions.

⏱️30 minPrep

🔥90 minCook

🕒120 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Pork Vindaloo Anglo-Indian Kolkata

Mix pork with vinegar, all spice pastes and powders, salt.
Marinate overnight.
Fry onion to golden-brown.
Add marinated pork; fry on high heat 8 min to sear.
Add hot water; cover and cook on very low heat until pork belly is completely tender and fat renders, 60–70 min.
Uncover; add sugar; cook 10 min until gravy thickens and is deep brick-red.
Taste and adjust vinegar/salt balance.

📖 Cultural notes

|---|---|---|---|---| | 510 kcal | 32g | 14g | 36g | 2g | Kolkata's Anglo-Indian community — descendants of British-Indian intermarriage concentrated in neighbourhoods like Bow Barracks, Ripon Street and Dharmatolla — developed their own distinct cuisine. Pork Vindaloo is a Christmas dinner staple in Kolkata's Anglo-Indian homes, served with bread rolls and accompanied by mulled wine or beer. The community's cuisine, now endangered as members emigrate to Australia and UK, is a unique culinary legacy. ---

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