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Goan Pork Vindaloo

Goan Pork Vindaloo is one of Goa’s most iconic dishes, deeply influenced by Portuguese cuisine. Originally derived from the Portuguese “carne de vinha d’alhos” (meat marinated in wine and garlic), Vindaloo in Goa transformed into a fiery, tangy curry with pork, vinegar, and a medley of spices.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Goan, Indo-Portuguese
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 kg pork shoulder or belly, cut into cubes
  • 4 medium onions finely sliced
  • 2 tbsp oil preferably mustard oil or vegetable oil
  • 2 tbsp Goan palm vinegar or white vinegar
  • 3 medium tomatoes chopped
  • 2 green chilies slit
  • Salt to taste
For Vindaloo Spice Paste (to grind):
  • 8 –10 dried red chilies Kashmiri for color, or spicy for heat
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp black peppercorns
  • 4 –5 cloves
  • 1- inch cinnamon stick
  • 6 garlic cloves
  • 1- inch ginger
  • 2 tbsp vinegar

Method
 

Instructions:
  1. Grind the spice paste ingredients with vinegar into a smooth paste.
  2. Marinate the pork with the paste, cover, and refrigerate overnight.
  3. Heat oil in a heavy-bottom pan, sauté onions until golden brown.
  4. Add marinated pork, stir well, and cook until meat begins to sear.
  5. Add tomatoes, green chilies, and a little water. Mix and cover.
  6. Cook on low heat for 45–60 minutes until pork is tender and curry is thick.
  7. Adjust seasoning and serve hot.

Notes

Serving Suggestions:
  • Serve with Goan sannas or steamed rice for the most authentic experience.
  • Pair with crusty bread, pav, or parathas for a hearty meal.
  • Garnish with fresh coriander and serve alongside pickled onions.