Pork Vindaloo

Oct 8, 2012   //   by . Recipe section Recipes  //  1 Comment

Pork Vindaloo


By Julie Published: October 8, 2012

  • Makes: 4 Servings
  • Prep: 20 mins
  • Cook: 2 hrs 0 min
  • Ready In: 8 hrs 20 mins

This is a really tasty curry, not crazy spicy like you might expect. The slow cook time means the meat becomes very tender and the flavours really come out. There is very little oil in it too, so I have added it as a 'Healthier option'. Different to the Vindaloos you may have had before, but so tasty!! This one brings out the Portuguese influence.



  1. Toast your spices in a dry frying pan, or in a medium oven. This will only take a few minutes, once cool grind down with a mortar and pestle.
  2. Blend your red peppers, tomatoes, chillies, garlic, wine and vinegar together in a liquidizer, add the ground spices and give it another blend. In a bowl / tub with a lid mix this in with your pork pieces and leave to marinade (overnight if possible).
  3. Once ready to cook, heat the oil in a pan, add your garlic, onion and ginger and cook for a few minutes. Add the meat, from the marinade, and seal the meat for a few minutes until it changes in colour. Add the rest of your marinade sauce, then add the sugar and allow to cook on a low heat for 1 1/2 to 2 hours. The meat will become very tender, and tasty. Serve with rice, and some fresh corainder if you have it.

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Pork Vindaloo 4 out of 5 based on 1 ratings.

1 Comment

  • Avatar of Julie

    You can add water to this throughout cooking if it looks too dry.

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