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Pork Vindaloo
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5 from 2 votes

Pork Vindaloo

You can make this easy Pork Vindaloo as spicy or mild as you like. Served with naan bread and basmati, it’s a tasty dish everyone will enjoy!
Prep Time15 minutes
Cook Time1 hour
Passive time1 day
Servings: 6
Author: Francine Lizotte
Course: Main Course
Cuisine: Indian
Keyword Dairy Free, Gluten Free, Low Sodium, One Pot Meals, Pork, Spicy

Ingredients

MARINADE

  • 1/2 cup red wine vinegar
  • 2 tbsp. ginger, minced
  • 6 large cloves garlic, pressed
  • 1 tbsp. mild paprika
  • 1 tbsp. brown sugar
  • 1/2 tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)

VINDALOO

  • 2 lbs. pork shoulder, trimmed and cubed into 1/2-inch pieces
  • 2 tbsp. vegetable oil such as canola or safflower tips & tricks
  • 2 cups yellow onions, chopped
  • 1 cup red peppers, chopped
  • 2 to 3 bird's eye chili peppers (substitute kashmiri peppers), finely diced Footnote
  • 2 tbsp. ginger, minced
  • 4 large cloves garlic, pressed
  • 2 tbsp. tomato paste tips & tricks
  • 1 can (14 oz.) diced tomatoes
  • 1 3/4 cups low-sodium chicken broth
  • 1/4 cup dry red wine
  • 1 tbsp. brown sugar
  • 1/4 cup chopped cilantro, for garnish tips & tricks

Directions

  • Combine all the marinade ingredients and whisk until well blended.
  • Pour over the meat cubes and stir until nicely coated. Cover and transfer to the fridge for 4 to 24 hours.
  • The next day; in a large Dutch oven over medium-high heat, add vegetable oil. When it gets hot and working in batches, add pork and reserve the marinade for later. Cook the meat for 3 ½ to 4 minutes.
  • Transfer the cooked pieces to a bowl using a slotted spoon. Set aside while working with the remaining meat.
  • When the meat is done, reduce the heat to medium and add onions; sauté for 2 minutes scraping the bottom of the pot to dislodge any brown bits.
  • Add red peppers and bird’s eye chili peppers; sauté for 2 minutes.
  • Add minced ginger and garlic; sauté for 1 minute.
  • Add tomato paste and stir until the ingredients are coated.
  • Return the meat back to the pot including any accumulated juices along with the reserved marinade. Add diced tomatoes, broth, red wine and brown sugar; stir well.
  • Bring the mixture to a light boil, reduce the heat and let it simmer gently for 45 minutes, stirring occasionally.
  • Sprinkle on cilantro and served with naan bread and basmati rice.

Notes

Footnote: If you like it hotter or milder, adjust accordingly. For moderately spicy, remove the seeds and ribs.