THE RECIPE JOURNAL · Main Course
Fiery Pork Vindaloo
This spicy, tangy dish brings a bold burst of flavors that perfectly balances heat and zest. It’s a great way to impress friends with a rich, aromatic meal that's both comforting and exciting.
FROM THE KITCHEN • Fiery Pork Vindaloo
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by blending the onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep everything moving in the blender until you get a thick, flavorful paste. In a large bowl, mix the remaining vinegar and water, then add the pork cubes. Give the meat a good rinse in the vinegar mixture, drain well, and pat dry with paper towels.
02
Step 2
Now, toss the pork cubes with the spice paste in a clean bowl, making sure each piece is well-coated. Cover it with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.
03
Step 3
When you’re ready to cook, heat some vegetable oil in a large skillet over medium-high heat. Fry the curry leaves until they turn golden and crispy, about 2 to 3 minutes. Add the marinated pork along with the tomatoes and turmeric, and cook everything together, stirring occasionally, until the tomatoes have completely softened—this should take around 10 minutes.
04
Step 4
Season the pork with salt, then pour in enough pork stock to come halfway up the meat. Bring it to a simmer, cover the pan, lower the heat to medium-low, and let it cook gently until the pork is tender, which could take anywhere from 1 to 2 hours.
05
Step 5
Once the pork is tender, remove the lid and let the sauce simmer for another 10 minutes or so until it thickens up nicely. Finish with a sprinkle of fresh cilantro before serving.
Why you’ll love it
This dish is packed with bold, spicy flavors that warm you from the inside out. The combination of tangy vinegar and aromatic spices creates a rich and satisfying meal. It’s perfect for those who love a bit of heat and depth in their food.
How to serve
Serve with steamed basmati rice or warm naan bread to balance the heat. A side of cooling cucumber raita or a simple salad can help soothe the spiciness. Pickled onions also make a great accompaniment.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the pork tender. This dish also freezes well; thaw overnight before reheating.
