Pork in garlic and vinegar


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Vindaloo is Goa’s signature dish, first introduced by Portuguese traders who took pork preserved in vinegar (vin) and garlic (alhoo) with them on their long voyages to India. More than just the fiery-hot taste its reputation suggests, Vindaloo presents a well-rounded, spicy and enjoyable dish.


  • 2–6 dried red chillies
  • 25 g/1 oz fresh root ginger, roughly chopped
  • 25 g/1 oz garlic, chopped
  • 120 ml/4fl oz/½ cup cider vinegar
  • 15 ml/1 tbsp tamarind juice or lime juice
  • 5 ml/1 tsp cumin seeds
  • 5 ml/1 tsp coriander seeds
  • 6 cloves
  • 5 cm/2 in piece of cinnamon stick, broken up
  • 8–10 black peppercorns
  • 1 blade of mace
  • seeds of 2 black cardamom pods
  • 1.25 ml/½ tsp fenugreek seeds
  • 675 g/lb pork leg steaks, cut into 2.5cm/1 in cubes
  • 60 ml/4 tbsp sunflower oil
  • 2 large onions, finely chopped
  • 5 ml/1 tsp salt, or to taste
  • 5 ml/1 tsp soft dark brown sugar
  • plain (all-purpose) flour or Indian bread, to serve

For the flavoured oil

  • 10 ml/2 tsp sunflower or vegetable oil
  • 8–10 curry leaves


  1. Soak the chillies in hot water for about 10–15 minutes, until softened. Put them into a blender or food processor along with the ginger, garlic, vinegar and tamarind or lime juice. Blend the ingredients until they make up a smooth purée.

  2. Grind the cumin, coriander, cloves, cinnamon, peppercorns, mace, cardamom pods and fenugreek seeds together in a coffee grinder or blender until you have a fine powder.

  3. Add the spice mixture to the puréed ingredients and make a paste.

  4. Rub about a quarter of the spice paste into the pork leg steaks, then transfer to a bowl, cover with clear film (plastic wrap) and set aside to marinate for 30 minutes.

  5. Heat the oil in a heavy pan over a medium heat and fry the finely chopped onions for about 5 minutes, until they are lightly browned, stirring frequently.

  6. Add the reserved spice paste and fry for 5–6 minutes, stirring. Sprinkle in a little water to prevent the spices from sticking.

  7. Add the pork and sauté for 5–6 minutes. Add the salt and sugar and pour in 250ml/ 8fl oz/1 cup warm water. Bring to the boil, then reduce the heat to low and simmer for 30 minutes, until the meat is tender.

  8. For the flavoured oil, heat the oil until it is hot. Switch off the heat and add the curry leaves. Pour this over the curry and serve with Plain Boiled Rice or Indian bread.

Per portion Energy 419kcal/1728kJ; Protein 41.5g; Carbohydrate 19.4g, of which sugars 11g; Fat 19.7g, of which saturates 3.8g; Cholesterol 110.3mg; Calcium 76mg; Fibre 2.7g; Sodium 132mg.