Pork Vindaloo

Mignon Johnson cooks up an aromatic pork curry from Goa, India
Pork Vindaloo
  • Rating:
  • Serves: 4-6
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: medium


  • 1 kg boneless leg of pork, cubed
  • 1/2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp black black pepper
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 3 tbsp malt vinegar
  • 1 tsp ground cumin
  • 1 tsp dry mustard
  • 1 large onion, finely chopped
  • 2 tbsp vegetable oil
  • 20 curry leaves
  • 300- 400 ml hot water


1. First, marinate the meat. Place the pork cubes in a non-metallic bowl and add the garlic and ginger pastes, pepper, salt, turmeric, chilli powder, malt vinegar, cumin and mustard powder. Stir well to ensure the pork is coated, cover the bowl and leave to marinate overnight in the fridge.

2. When you are ready to cook the vindaloo, heat the oil over a medium heat in a large saucepan or flameproof casserole with a tight-fitting lid. Add the onion and fry, stirring frequently, for about 810 minutes, or until browned. Then add the curry leaves and the marinated pork, along with any remaining marinade, and cook, stirring, until the meat is browned; you may need to add a little water if it looks too dry. Add the hot water, cover the pan and leave to simmer for 30 minutes, or until the pork is tender.

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