Pork Vindaloo

Pork Vindaloo is primarily a Goan preparation with many variations found throughout the west coast. It is very easy to make and will keep even for 3 days without refrigerating. I have experimented making it with different combinations of spices, and finally I arrived at this recipe which is not too spicy and could be eaten with rice or chappatis.


Pork Vindaloo

Though India is usually considered to be a beef-averse nation (which isn’t true), we can find many beef stalls but it is very difficult to get good pork from reliable sources where you can identify the type of pig and its diet. Until the ’90s pork was a rare treat, and I would be lucky to cook pork even once in 2 years. We now have cold storages where we even get fresh pork fat, lean pork, and other pork products which is why I have been able to experiment with pork cookery. I buy from Grandpa’s Fresh and Frozen Foods in Adyar, Chennai.

Nutritive Value

Pork meat as such provides 18 g of protein per 100 g which is equivalent to the protein content of mutton. The pork fat has similar energy content to butter, but contains 56 g of mono- and polyunsaturated fatty acids per 100 g which is not present in butter.


  • ½ kg Lean Pork Cubes
  • 5 to 6 cubes of Pork Fat (optional)
  • 3 large Onions, sliced
  • 1 T Ginger Garlic Paste (or 5 cm piece Ginger and 15 cloves Garlic ground together)
  • 1 T Kashmiri Chilli Powder
  • 1 tsp Cumin Powder
  • ½ tsp Pepper Powder
  • ¼ tsp Turmeric Powder
  • 2 tsp Sugar
  • 1 T Vinegar
  • 1 T Vegetable Oil
  • 1 T Salt, or to taste
  • 1-1 ½ C Water


  1. Heat the oil in a large, heavy-based pan that has a tightfitting lid.
  2. Add the pork and the cubes of fat, and stir till it is browned.
  3. Add the onion, ginger-garlic paste, vinegar, salt, and chilli, cumin, pepper and turmeric powders.
  4. Stir till an appetising aroma arises.
  5. Add sugar while stirring till a glaze appears.
  6. Add water, lower heat, cover the pan, and cook till pork is tender and gravy is thick.


  1. In India, fresh pork fat is usually available with the rind. I remove the thick rind (or ask for it to be removed) before the pork is cubed, as the rind is an incomplete protein. Alternatively, you can use pork with fat.
  2. Pork cooks easily therefore you need not use a pressure cooker.
  3. I prefer using Kashmiri chilli powder for its mild flavour and lovely red colour. If you are using regular chilli powder use only half the amount.

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