Pork Vindaloo
Pork shoulder marinated in vinegar, chiles, garlic, ginger, and warm spices, pressure-cooked into a tangy, fiery, deep red curry.
Why you'll love Pork Vindaloo
Vindaloo comes from Goa on India's west coast, and its roots are Portuguese: pork marinated in vinegar and garlic, with chiles and warm spices added in India. It is tangy, garlicky, deeply spiced, and as hot as you like, with a deep red sauce that clings to tender pork shoulder.
The vinegar marinade is the heart of it. It tenderizes the pork and gives vindaloo its signature tang, and the spices, cumin, coriander, black pepper, cinnamon, and cloves, are ground into a paste with garlic, ginger, and paprika for color and cayenne for heat. A few hours of marinating, or overnight, deepens the flavor, and the pressure cooker does the long simmer in 30 minutes.
Serve it with cauliflower rice and a cooling cucumber yogurt.
Quick overview: This Pork Vindaloo takes 25 min of hands-on time and about 3 hr 10 min in all and makes 4 servings, each about 1 1/4 cups. You'll need an Instant Pot.
Ingredients
- 2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
- 1/4 cup apple cider vinegar
- 8 cloves garlic
- 1 1/2 tbsp grated fresh ginger
- 1 tbsp sweet paprika
- 1 tsp cayenne, or to taste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- a pinch of ground cloves
- 1/2 tsp black pepper
- 1 1/4 tsp fine sea salt
- 2 tbsp coconut oil
- 1 large onion, thinly sliced
- 3/4 cup crushed tomatoes Label: tomatoes, and salt if any
- 1/3 cup chopped cilantro
- Make it from scratch: Vindaloo Paste
Instructions
- Make the paste: Blend the vinegar, garlic, ginger, paprika, cayenne, cumin, coriander, turmeric, cinnamon, cloves, pepper, and salt into a smooth paste.
- Marinate: Toss the pork with the paste and refrigerate for at least 2 hours or overnight.
- Cook the onions: Set the Instant Pot to sauté and heat the coconut oil. Cook the onion for 8 to 10 minutes, stirring, until deep golden.
- Add the pork: Add the pork and its marinade and cook for 3 minutes, stirring. Add the crushed tomatoes and 1/4 cup water and scrape the bottom of the pot.
- Pressure-cook: Lock the lid and cook at high pressure for 25 minutes. Let the pressure release naturally for 10 minutes.
- Finish and serve: Set to sauté and simmer for 5 minutes to thicken the sauce. Serve scattered with cilantro.
Storage and leftovers
Refrigerate for up to 4 days; vindaloo tastes even better the next day.
Freeze for up to 3 months.
Variations
- Milder: Use 1/4 teaspoon cayenne.
- Chicken: Use boneless chicken thighs and cook 10 minutes.
- Lamb: Use lamb shoulder and cook 30 minutes.
- With cucumber yogurt: Serve with whole-milk Greek yogurt stirred with grated cucumber.
Notes and tips
- Marinate overnight: The flavor deepens the longer it sits.
- Brown the onions well: Golden onions add sweetness and depth.
- Scrape the bottom: Tomatoes can scorch; scrape before sealing.
- Adjust the heat: Vindaloo is meant to be hot; adjust the cayenne to your taste.
Nutrition and mindful eating
- Pork shoulder brings protein, thiamin, selenium, and zinc.
- Vinegar gives vindaloo its tangy brightness.
- Garlic, ginger, and warm spices bring layers of flavor and heat.
- Coconut oil is the real fat that carries the spices.
- As you eat, notice the tang and the heat building slowly, and pay attention to how spicy food can make you eat more slowly and savor each bite.
Frequently asked questions
Have a question about this Pork Vindaloo? Start here, with the questions people ask most.
Is vindaloo very spicy?
Traditionally, yes. Adjust the cayenne to your taste.
Does vindaloo have potatoes?
Some versions do; the traditional Goan dish is pork, vinegar, and spices.
Can I make it in a slow cooker?
Yes. Cook on low for 7 to 8 hours.
What can I serve it with?
Cauliflower rice and cucumber yogurt.
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