From the Cook
1/2
Pork Vindaloo
Instructions
1
Put the chilies, cloves, peppercorns, and cumin seeds in a small frying pan. Toast over medium heat just until fragrant, 2-3 minutes, then immediately pour onto a plate and let cool.
2
Scrape the ginger with a spoon to remove peel, then coarsely chop. Coarsely grind the toasted spices in a spice grinder or clean coffee grinder. Transfer the ginger, ground spices, vinegar, garlic, red pepper flakes, garlic salt, and turmeric to a blender. Grind into a coarse paste, scraping down the sides as needed.
3
Cut the pork shoulder into 1/2-inch chunks and transfer to a medium mixing bowl. Add the masala paste and massage into the pork. Cover and refrigerate for at least 1 hour or overnight.
4
Roughly chop the onion. Heat the oil in a Dutch oven over medium-high heat. Add the onion and stir well, then add the sugar and salt. Cook, stirring often, until onion begins to turn golden, about 10 minutes.
5
Add the pork and its marinade and increase heat to high. Cook, stirring occasionally, until meat is browned, about 5 minutes. Reduce heat to low, cover, and simmer, stirring every 8-10 minutes, until pork is tender and the vindaloo gets a thick, jam-like consistency, 45-60 minutes total. During cooking if the vindaloo starts to look like it could scorch, add up to 1/2 cup water.
6
Serve the vindaloo with steamed basmati rice or naan.
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Tips & Tricks (5)
- Toast Your Spices First 🔥Dry-toast the cumin seeds, black peppercorns, and whole cloves in a hot pan for 1-2 minutes before grinding to unlock their essential oils and intensify their aromatic complexity in your vindaloo.
- Make a Spice Paste Base 🧅Blend the garlic, fresh ginger, apple cider vinegar, and crushed red pepper into a smooth paste before adding to your onions—this creates an even flavor distribution and prevents burnt spice spots.
- Cure Your Pork Shoulder 🥩Rub the pork with salt and ground turmeric 2-4 hours ahead (or overnight) to allow enzymatic breakdown of proteins, resulting in more tender, flavorful meat that absorbs the vindaloo sauce better.
- Age It for Maximum Flavor ⏰Refrigerate your finished vindaloo for 24-48 hours before serving—the spices, vinegar, and meat flavors meld and deepen significantly, creating a more complex and superior dish than day-one results.
- Balance Sweet and Tangy 🎯Taste and adjust the sugar and apple cider vinegar ratio toward the end of cooking—add sugar to tame excessive heat and vinegar to brighten the overall flavor profile and prevent a one-dimensional spicy taste.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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