Pork Vindaloo

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

The Portuguese first introduced this pork, garlic and vinegar stew to Goa. The locals adopted it but, finding it slightly lacking in flavour, proceeded to add spices, extra garlic and a hefty quantity of chillies. The result is vindaloo, famed (or feared) for its heat and spiciness.


  • 60 ml (2 fl oz/¼ cup) oil
  • 1 kg


  1. Heat the oil in a saucepan over medium heat, add the pork in small batches and cook for 5–7 minutes until browned. Remove from the pan.
  2. Add the onion, garlic, ginger, garam masala and mustard seeds to the pan, and cook, stirring, for 5 minutes, or until the onion is soft.
  3. Return all the meat to the pan, add the vindaloo paste and cook, s