Pork Vindaloo

It was my birthday recently, as it’s become a bit of a habit for me to cook Indian food on my birthday. I do love Indian food, but that’s not the only reason I like to make it at home. The reason I make it myself occasionally is because it’s a really good excuse to get some loved ones to hang out with me in the kitchen for a while. You see, an Indian meal involves lots of dishes, lots of ingredients, and possibly hours and hours of cooking: it’s a perfect excuse to get someone to help me finish a bottle of wine while the pork is simmering on the stove. 
Before we get to the recipe, I should mention that this dish is spicy! No, really, it’s actually spicy. If it’s too much for you, feel free to use less red pepper flakes, but the appeal of vindaloo really is in the spice. One other thing: this not going to be quick, it’s not going to be easy and it will certainly need more than just some pantry items. This will take an afternoon, especially if you make a few side dishes to accompany the vindaloo. It’s a really nice way to spend an afternoon, and at the end of it, you have delicious, spicy Indian food. 
Pork Vindaloo
Serves 2
606 calories
12 g
193 g
30 g
69 g
8 g
306 g
1316 g
3 g
0 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 606
Calories from Fat 271
% Daily Value *
Total Fat 30g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 193mg
Sodium 1316mg
Total Carbohydrates 12g
Dietary Fiber 4g
Sugars 3g
Protein 69g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 large red onion or 1 small red onion
  2. 1 tsp cumin seeds
  3. 2 tbsp red pepper flakes
  4. 1/2 tsp black peppercorns
  5. 1 tbsp cardamom pods
  6. 2 in cinnamon stick
  7. 1 tsp mustard seeds
  8. 2 tbsp white wine vinegar
  9. 1 tsp salt
  10. 1/2 tsp brown sugar
  11. vegetable oil
  12. 1 lb boneless pork
  13. 1 inch piece of fresh ginger
  14. 1/2 head of garlic
  15. 2 tsp ground coriander
  16. 1/2 tsp ground turmeric
  1. Peel and slice the onion in rings. Heat a large cast iron pot over medium heat. Add some vegetable oil to cover the bottom of the pot and put it in the onion rings. Sautee the onions until they turn brown and crisp and then remove them with a slotted spoon into the food processor, taking care to leave as much of the oil as possible in the pot. Remove the pot from heat.
  2. To the food processor, add the onions, cumin seeds, red pepper flakes, peppercorns, cardamom pods, cinnamon, mustard seeds, salt, brown sugar and vinegar. Grind into a paste and then put aside into a bowl. This is your vindaloo paste, and it's wicked spicy!
  3. Peel the ginger and the garlic cloves. Add them to the food processor you just used to make the vindaloo paste (nah, you don't need to clean it out first) and add about 1-2 tablespoons of water. Grind the ginger, garlic and water into a paste and set aside for now.
  4. Cut the pork into 1-inch cubes. Reheat the same cast iron pot that you sautéed the onions, and add the pork cubes, browning them lightly on each side. Add the ginger-garlic paste and stir for a few seconds. Add the coriander and turmeric and stir again for a few seconds. Now add the vindaloo paste and 1/2 cup of water. Bring everything to a boil and stir one last time. Cover the pot and let it simmer gently for about an hour, or until the pork is very very tender.
  5. Serve with naan or rice. Adding a yogurt based side dish (like tzatziki) to this would be an excellent idea, just to help cool down the crazy vindaloo spice.
Adapted from Indian Cooking by Madhur Jaffrey
Adapted from Indian Cooking by Madhur Jaffrey
A Kitchen Odyssey http://akitchenodyssey.com/