Pork Vindaloo
A fiery, tangy Goan curry of pork shoulder marinated in a vinegar and chile spice paste, then slow-simmered until tender and rich.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published March 28, 2025
- Prep
- 30 min
- Cook
- 1 hr 45 min
- Total
- 2 hrs 15 min
- Servings
- 6
- Level
- Medium
Vindaloo comes from Goa on India's west coast, where Portuguese traders introduced a dish of pork preserved in wine vinegar and garlic. Goan cooks transformed it with dried red chiles and warm spices into one of the boldest curries around: hot, sour, garlicky and deeply aromatic.
The spice paste is the soul of the dish. Whole spices are toasted and ground with Kashmiri chiles, which give a brilliant red color and moderate heat, then blended with vinegar, garlic and ginger. Marinating the pork for several hours lets the acidity tenderize the meat and carry the flavor all the way through.
Onions cooked until deeply browned add sweetness to balance the tang. Serve with basmati rice and cooling yogurt raita.
- Bold Goan spice paste
- Hot, sour and garlicky
- Tastes better next day
Ingredients
Directions
Soak the dried chiles in 1/2 cup hot water for 20 minutes, until softened, then drain.
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