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Pork Vindaloo

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Originally from the Goa region of India, Vindaloo is thought to have been introduced to Indian cooks by way of the Portugese dish Carne de Vinha d’ Alhos. It was the Brits, however, who brought the dish back to the U.K. (after the Raj) and made it their own. Now found in every British curry house, it is a fabulous mix of spicy, sour and savory centered on a masala spice blend. This IPA-spiked version is best served with basmati rice and naan bread to ease the pungent spice, and it’s even better reheated the next day.

Makes: 6 to 8

  • 2 teaspoons cumin seeds
  • 5 dried bird’s beak (chiles de arbol) peppers
  • 1 3-inch cinnamon stick, broken
  • 1 teaspoon black peppercorns
  • 1 teaspoon brown or black mustard seeds
  • 2 whole cloves
  • 1 teaspoon fenugreek seed
  • 12 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 13 cup cider vinegar
  • 13 cup vegetable oil
  • 3 medium onions, sliced (about 5 cups)
  • 1 2-inch piece ginger root, peeled and roughly chopped
  • 1 head garlic, cloves removed from skins
  • 3 tablespoons water
  • 3 pounds boneless pork shoulder
  • (2 pounds trimmed of fat), cubed
  • 1 cup IPA



• Heat a dry sauté pan over medium heat. Place the cumin seed, bird’s beaks, broken cinnamon stick, peppercorns, mustard seed, cloves, and fenugreek seed ingredients in the pan, and heat until the spices become fragrant and the mustard seeds pop, about 2 to 3 minutes. Remove the pan from heat and add the cardamom, turmeric and salt. Let cool.
• When cool, finish the masala blend by pulverizing the mix in a spice mill or clean coffee grinder.
• Combine the masala blend with the brown sugar and vinegar to make a paste.


• Heat a sauté pan to medium or medium-high heat, and pour in the oil. Add the sliced onions, turning to coat, and sauté, stirring every few minutes, until the onions are golden, about 20-30 minutes. Remove from heat and let cool.
• In a food processor, combine the cooked onions, ginger, all of the garlic cloves and 3 tablespoons water and process; blend into a smooth paste.
• Combine the masala paste with the onion paste, and using both hands, massage it into the pork cubes. Marinate 1 hour at room temperature.
• Pre-heat the oven to 375 F. Place the marinated pork and all of the marinade paste plus one cup IPA into a 3-quart Dutch oven or lidded baking dish; cover and bake 2 hours, stirring several times, until the pork is fork-tender.


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