Pork Vindaloo

Pork Vindaloo

You guessed it right! I have been reading my new favourite recipe book for the thousandth times. I am just so in love and can’t wait to cook everything in it! I actually tried 3 recipes so far and they have quite successful – though I still have to gauge on the spiciness level. Most of the recipes ask for fresh chilies and more often than not, they are more than one! I do find that sometimes the chili here can be quite spicy (maybe my tolerance level has dropped rapidly ever since I migrated here) – to the extend whenever I try to remove the seeds from the chili (with running water somemore!) I would start coughing like mad and I had to hold my breath for the entire time. #notfun

Pork Vindaloo

So anyway, when I was in Malaysia, I rarely came across Indian restaurants having pork in their menu. So, when I saw this Pork Vindaloo recipe I knew I had to try it. I have only eaten Lamb Vindaloo before so I wondered how would a white meat taste in this tangy and spicy curry.


  • 1 kg midloin pork chops (original recipe calls for leg of pork on the bone)
  • 6 cardamom pods
  • 1 teaspoon black peppercorns
  • 4 dried chilies
  • 1 teaspoon cloves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon cinnamon powder
  • 1/4 teaspoon fenugreek powder
  • 4 tablespoons clear vinegar
  • 1 tablespoon balsamic vinegar (original recipe calls for dark vinegar)
  • 1 large brown onion, finely sliced
  • 5 garlic cloves, finely sliced
  • 2 inch piece of ginger, cut into matchsticks
  • 2 very ripe tomatoes, roughly chopped (original recipe calls for 3 tomatoes)
  • 2 green chili, chopped (original recipe calls for 4 chili)
  • 1 teaspoon brown sugar or jaggery
  • Salt and pepper to taste
  • 4 tablespoon oil


  1. Trim away excess fat from the pork and cut into 1 inch cubes. Try to remove the meat from the bone. Reserve the bone.
  2. Split open the cardamon pods and remove the seeds. Finely grind the cardamon seeds, peppercorns, dried chilies, cloves, cumin seeds, coriander seeds, turmeric, fenugreek powder and cinnamon powder in a spice grinder or mortal/pestle.
  3. In a large bowl, mix the ground spices together with both vinegar. Add the pork and mix thoroughly to coat well.
  4. Cover and marinade in the fridge for at least 3 hours.
  5. Heat up oil in a deep casserole over low heat. Add the onion and fry until lightly browned. Add the garlic, ginger, tomatoes, chili and stir well.
  6. Increase the heat to high and add the marinated pork meat. Stir fry for 3 to 5 minutes until slightly browned. Add 250ml water and any marinade liquid left to the casserole.
  7. Add the sugar/jaggery and pork bone.
  8. Reduce the heat, cover the casserole tightly and simmer for 1 to 1 1/2 hour, stirring occasionally until the meat is very tender. If the sauce becomes too thick or start to burn on the bottom, add 1-2 tablespoon of water and stir well.
  9. Discard the bone before serving. Season with salt and pepper to taste.

Pork Vindaloo


I did take a note that the color of Pork Vindaloo wasn’t as dark as the picture shown on the recipe book. I suspect this was because I substituted dark vinegar with balsamic vinegar. Will retry again next time with exact ingredients :)

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