The BEST Goan Pork Vindaloo | Holiday Favourites

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note while lemon juice is more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less refined and offers a caramel flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is budget-friendly.

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and has similar flavor.

Wash, pat dry and cut the pork belly into small cubes.

Grind the Kashmiri chillies, cumin seeds, peppercorns, turmeric powder, cloves, mustard seeds, and cinnamon to a fine powder.

Add the ginger, garlic and vinegar and grind till you get a fine paste.

Apply the marinate paste to the cut pork belly making sure to cover every piece of the meat.

Cover and allow it to marinate for a minimum of 4 hours.

In a heated pot, pour in some vegetable oil and toss in three large onions which have been finely chopped.

Sauté them till they turn translucent, about 10 minutes.

Add in the marinated meat and give it a mix.

Season with salt, cover the pot with a lid, lower the heat to medium-low and allow it to cook for about 20-30 minutes.

Swirl the water in the mixer/dish that had the marinade to pick up all the leftover marinade and add it to the pot.

Season with some more vinegar and sugar.

Give it a mix to combine all the flavours.

Cover the pot once again with the lid on and allow it to continue cooking on a low flame for about an hour, giving it a stir occasionally.

Taste the Vindaloo to see if you need to season it anymore.

Cook for another 10 minutes uncovered and then take it off the heat.

Cooking Techniques

Spice Level:

Allergens