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Goan Pork Vindaloo
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Prep Time:
35 minutes
Cook Time:
90 minutes
Total Time:
605 minutes
Tender pork loin marinated and cooked with fiery chile peppers, onions, and bold spices, creating a zesty Goan classic - Pork Vindaloo.
Ingredients:
  • 16 dried Kashmiri chile peppers, stemmed and seeded
  • 1 (1 inch) piece cinnamon stick, broken into pieces
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon whole black peppercorns
  • 0.5 teaspoon ground turmeric
  • 6 whole cloves
  • 1 tablespoon white vinegar
  • salt to taste
  • 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
  • 0.25 cup vegetable oil
  • 4 medium onions, chopped
  • 10 cloves garlic, minced, or more to taste
  • 1 (2 inch) piece fresh ginger root, minced
  • 0.25 cup white vinegar
  • 2 green chile peppers, seeded and cut into strips
Instructions:
  • Use a mortar and pestle or electric coffee grinder to blend Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves until smooth. Stir in 1 tablespoon white vinegar to make a smooth paste; season with salt.
  • In a large glass or ceramic bowl, mix pork with spice paste until evenly coated. Cover and refrigerate for 8 hours to overnight for optimal flavor.
  • Start by heating oil in a Dutch oven over medium-high heat. Sauté onions, garlic, and ginger until golden brown, roughly 10 minutes. Add pork and all the marinade, stirring frequently until the pork has firmed up, around 5 minutes. Pour in boiling water, simmer, cover, and cook until the pork is tender, roughly 40 minutes.
  • Add vinegar and green chiles to the mixture. Let it simmer uncovered for another 30 minutes until the green chiles are soft and the vindaloo thickens. Season with salt to taste before serving.

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