Pork vindaloo

Pork vindaloo

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(11 ratings)

Prep: 15 mins Cook: 55 mins plus 8 hrs marinating


Serves 4 - 6

Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal394
  • fat26g
  • saturates8g
  • carbs9g
  • sugars5g
  • fibre2g
  • protein31g
  • salt0.3g
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  • 1kg pork shoulder, trimmed and cut into bite-sized cubes
  • 3 tbsp vegetable oil
  • 2 large onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp mild chilli powder
  • 250ml chicken stock
  • handful coriander leaves

To serve

  • cooked basmati rice, to serve
  • naan, to serve

For the marinade

  • 6 green cardamom pods
  • ½ tsp black peppercorns
  • 125ml red wine vinegar
  • 1 heaped tbsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 large garlic cloves, finely grated
  • 1 tsp golden caster sugar
  • 8 small dried chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • pinch of ground cloves
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…


  1. To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.

  2. Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

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Comments, questions and tips

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Bob Marsden's picture
Bob Marsden
21st Aug, 2018
Fantastic curry, better than a lot of restaurants! I used pork loin fillet as Sainsbury’s sell a complete one, enough for 3 people, for under £3.50 and there’s zero waste. I would just say whack the heat up at the end to reduce the sauce (might taste too vinegary if you don’t?) and try adding cashew nuts before serving! Fab.........
17th Jun, 2016
Unfortunately, this didn't work for me at all, which is a shame as I love Vindaloo when ordering it at restaurants and have always wanted to recreate it at home. I followed the recipe to the letter, but the end result was extremely vinegary. Since then, I have researched other Vindaloo recipes, and most call for only two to three tablespoons of vinegar, so in retrospect, 125ml now sounds rather excessive. I would recommend being quite modest with the vinegar at first, and adding to taste.
13th Oct, 2016
Agree somewhat but it's all down to individual taste and this recipe in my view mirrors a Goan style recipe, so lots of vinegar!
6th Apr, 2015
A really nice aromatic curry. Don't be put off by "vindaloo" its not particularly hot!
22nd Jan, 2015
I used the basic recipe but ended up with more liquid than expected which took an additional hour to reduce at a simmer. However meat and sauce looked just like the picture and tasted delicious with basmati rice and chapatti.
10th Nov, 2014
Is it only me who thinks that the vinegar is overpowering? I had 2kgs of pork so obviously I doubled the amount of vinegar too. I solved the problem by adding a lot of mango chutney and coconut milk to balance the taste of vinegar. Otherwise the marinate is very good and the pork ended up being very tender. With the changes that I made it was very good indeed.
6th Nov, 2014
I used a pinch of crushed chillies as I didn't have any dried ones. It ended up rather dry.
4th Oct, 2014
Delicious, the pork fell to bits! Will definitely make again!
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