Pork with Onions, Vinegar, and Coconut Milk

Pork Vindaloo (version 1)

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Vinegar made from fermented cashew liquor (feni) infuses this particular curry in Christian Goa, providing acidity with an underlying sweetness, a technique that reflects the area’s Portuguese culinary heritage. I would be hard-pressed to find that particular vinegar in this country, so the sweeter cider or malt vinegar will have to do.