Member recipe

Pork Vindaloo

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: Cook: 55 minutes

Skill level

More effort


Serves 4

Hot pork and potato stew

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 600g lean pork shoulder, skin removed and cut into chunks
  • Spice paste: 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 2 tsp of coriander seeds
  • 4 whole cloves
  • 4 dried kashmiri chillies
  • 1 tsp of black peppercorns
  • 2 onions, roughly chopped
  • 6 garlic cloves
  • 3 cm piece of fresh ginger
  • 3 tbsp of vinegar
  • 1 tsp of turmeric powder
  • 1 tsp of salt
  • Sauce: 1 tsp of mustard seeds
  • ½ tsp of sugar
  • 4 medium potatoes, cut into 3cm cubes


  1. Create the spice paste by grinding all the spices to a fine powder.

  2. Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.

  3. Put the meat into a bowl and sprinkle with half a teaspoon of turmeric, salt and two tablespoons of the spice paste.

  4. Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.

  5. Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.

  6. Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.

  7. Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft.

  8. Check while it is cooking and add a splash of water if and when required.

  9. The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.