Ok, you’re probably asking yourself, what is pork vindaloo? In short, it’s a spicy, tangy dish that you get in Indian restaurants. You might also be saying to yourself, I’ve never eaten in an Indian restaurant or have had Indian food. Stop, hold the presses, go no further.  Go now to your nearest Indian restaurant and try it.  Expand that palate of yours! You’ll thank me later.

Welcome back! I know you loved it and you want to make this so you can relive that feeling. Let’s do it this!

Pork Vindaloo



2 lbs pork shoulder cubed into 2-3″ pieces
1.5 tablespoons dark chili powder (Kashmiri or aleppo)
1.5 tablespoons any other chili powder
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 large onion sliced
12 cloves garlic
2″ piece of ginger
1 tsp mustard seeds
1/2 tsp cumin
2 tablespoons vinegar
1 tsp red pepper flakes
2 tsp hot sauce
1 cup water
1 tablespoon tomato bouillon
1 tablespoon coconut oil
2 cups chopped onion
pinch of cayenne
1 serrano or jalapeño pepper chopped, optional


Combine the ginger, garlic, cumin, mustard seeds, and 1 tablespoon of vinegar into a food processor or mortar and pestle and grind into a paste. Add to the paste all chili powder, turmeric, curry, and another tablespoon of vinegar. Mix well.

Heat coconut oil, add onion and salt. Sauté until onions begin to soften and lightly brown on the edges. Add paste, mix well.

Add a splash of water to deglaze. When the oil begins to float, add pork pieces. Mix well. Add 1 cup water and 1 tablespoon vinegar and the tomato bouillon. Stir.

Bring to a boil, then simmer until the meat is tender, about 2 hours. Serve over rice.

**NOTE: If you want to add some heat, add the serrano or jalapeño in when you add your pork.

[bctt tweet=”Pork Vindaloo! Dooo it!” username=”jaxxdrinkwater1″]

Oh! And if you want to see this in action:
Disregard the amount of chili powders you see in the video, use what’s in this recipe as above.
[embedyt] https://www.youtube.com/watch?v=q3G7vsBXkZw[/embedyt]


pork vindaloo

11 thoughts on “Pork Vindaloo”

  1. I’ve eaten at an Indian restaurant before, but I have no idea what I was eating…lol. I just picked up what looked good and everything was good. I pretty sure this was one of the dishes 🙂

    1. I do the same thing when I get the lunch buffet. Half the time I have no idea what I’m eating, I just know it’s good.

      1. Actually, I have given this more thought. You could press it, dry bake it, then simmer it in the sauce. OR, you can press it, cube it, then make the paste and such up, and put the tofu in a zip lock bag with the paste to marinate for a few hours or overnight. Then, resume the recipe and simmer it for a while.

        I actually think I may try this soon. I think it would be rockin!

    1. It so easy, you’ll love it. Seems like a long list of ingredients, but it comes together quickly and the bulk of the time is just letting it simmer. Glad you stopped by!

    2. I have a 100 year old Anglo Indian recipie for Pork Vindaloo. It’s my grandmothers, passed down to my mother. Now when I make it for my 4 brothers and sisters they all say it’s just like mum use to make.

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