Indian Pork Vindaloo

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)

Ingredients Nutrition


  1. To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
  2. Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
  3. Trim the pork of excess fat and sinew and cut into cubes.
  4. Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
  5. Return all the meat to the pan.
  6. Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
  7. Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
  8. Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.
Most Helpful

Whoo boy this is a tasty dish! Rich and spicy and the meat cooked up very tender. I added the water when I mixed in the vindaloo paste and mustard seed with the meat. I cooked it uncovered the last 15 minutes or so to thicken the sauce a bit. Served over couscous for a great meal - thanks for sharing the recipe!

loof July 11, 2012

Great Great recipe.. The paste (sauce) is awesome. Loved the spiciness in this as well as did the others.. Had some rice a roni spanish rice, that made for a complete meal. Made for Rookie Tag.

weekend cooker January 15, 2014