Pork Vindaloo

  • serves 6


10 Ratings
Directions for: Pork Vindaloo


3 lb(s) lean boneless pork shoulder butt

2 Tbsp all-purpose flour

tsp ground cumin

tsp ground coriander

tsp turmeric

¾ tsp ground cardamom

¼ tsp ground cinnamon

¼ tsp salt and pepper

pinch ground cloves

2 Tbsp vegetable oil

2 onions, chopped

6 cloves garlic, sliced

¼ cup white vinegar

1 Tbsp minced gingerroot

1 Tbsp grainy mustard

¼ tsp hot pepper flakes

2 cup chicken stock

2 bay leaves


1. Trim any fat from pork; cut meat into 1 1/2-inch cubes. Place in bowl. In separate bowl, mix together flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves; sprinkle half over pork, tossing to coat well.

2. In large heavy saucepan, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as necessary. Transfer to plate.

3. Add remaining oil to pan; reduce heat to medium. Add remaining spice mixture, onions, garlic, 2 tbsp of the vinegar, the ginger, mustard and hot pepper flakes; cook, stirring, until onions are softened, about 6 minutes.

4. Pour in chicken stock and remaining vinegar; bring to boil, stirring to scrape up any brown bits. Return pork and any accumulated juices to pan; add bay leaves. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Uncover and simmer until pork is tender and sauce is thickened, about 15 minutes. Discard bay leaves.

See more: Pork, Dinner, Main, Herbs, Hot and Spicy, Indian, Braise, Saute



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