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Pork Vindaloo

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My mama's recipe and it's not the British explode your head type. Its aromatic and richly flavoured with the heat adjusted to your taste. Belly of pork is usually added to give flavour but is not essential and certainly cuts down on the richness but I love it with. It does require a lot of prepping and long cooking but the result is worth it. I just have a glass of wine as I cook!!


Serves: 6

For the Pork Vindaloo

  • 18 ounces pork belly (cut into bite sized chunks)
  • 18 ounces boneless pork shoulder (cut into bite sized chunks)
  • 1 head of garlic (crushed, preferably in a mortar and pestle)
  • 2 inches piece of fresh gingerroot (crushed)
  • 5 medium onions (finely sliced)
  • 5 medium tomatoes (finely sliced - the tasteless run of the mill supermarket ones work well for this)
  • 2½ tablespoons red wine vinegar
  • 2½ tablespoons vegetable oil

For the Whole Masala

  • 4 cinnamon sticks (1 inch each)
  • 5 cloves
  • 4 lightly crushed cardamom pods
  • 6 dried bay leaves

For the Powdered Masala (to Be Soaked in a Little Water to Stop the Chilli From Burning)

  • Kashmiri chilli powder (this gives intense colour but subtle heat - if using normal red chilli powder, add to taste. cautiously)
  • ½ teaspoon turmeric
  • 2 tablespoons ground cumin


Pork Vindaloo is a community recipe submitted by cmdsmith and has not been tested by so we are not able to answer questions regarding this recipe.

On a low flame in a large saucepan;

  • Saute onions until translucent Add whole spices and cook until onions are soft and mushy, could take around 15-20 min depending on how thin the onion slices are.
  • Add garlic, cook for one minute, then add ginger and saute for another minute.
  • Add the powdered wet masala and mix well. Bung in the tomatoes with a pinch of salt and cook until its a mushy paste.
  • Turn up the heat to high and add the meat and fry to seal it.
  • Add the vinegar and the correct amount of salt for the dish (measure is up to you), then slowly add water to just cover it and once it's up to the boil, stir to mix.
  • Cook until tender which for me takes around 1.5 to 2 hrs. (More water can be added it you feel it needs it. The final liquid "feel" should be slightly thick enough to scoop with a naan bread. Mom describes it as fluffy!!
  • Additional Information

    If you want to sharpen the flavour as it's cooking, exta vinegar and powdered cumin can be added anytime. The curry should have a slight tang. Another variation is to substitute the powdered chilli with freshly ground black pepper (to taste again but at least 1 tbsp) and add 3 tbsp of ground coriander. DO NOT ADD TOMATOES, for this. Continue as above. Add chopped fresh coriander at the end to freshen the dish up.

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    What 1 Other has said

    • I have been making curry's for years and always feel that they are good, but not restaurant standard. I made this curry a couple of weeks ago and it was amazing. It is a bit laborious but the results are well worth it. My mother said this was the best curry I have ever made and equalled, if not better, the pork vindaloo's that she ate in Goa.

      Posted by Wendywoo32 on 26th April 2014
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