Authentic Anglo-Indian Pork Vindaloo
The legendary vinegar-garlic pork dish of Portuguese-Anglo heritage. Cooked slow with pork belly, country vinegar, and roasted ground spices, developing richer deep flavor after 24 hours.
Ingredients
10 items · scaled for 6 servings
Method & Preparation
6 steps to perfection
- 1
Soak dried Kashmiri chillies, garlic, ginger, cumin, mustard seeds, and cinnamon in vinegar for 30 minutes, then grind into a silky, pungent red masala paste.
- 2
Cut pork into bite-sized cubes. Marinate with the ground vindaloo masala, turmeric, and salt for at least 2 hours (or overnight).
- 3
Heat a splash of oil in a heavy clay pot or pan. Add marinated pork and sear until the fat renders and meat changes color.
- 4
Cover and simmer on low flame in its own juices for 40 minutes.
- 5
Add quartered potatoes and a splash of warm water if gravy is too thick. Cook until potatoes and pork are tender.
- 6
Stir in 1 tsp brown sugar to balance acidity. Best enjoyed the next day!
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