- Guide to Indian Cusine  
Facebook -
Twitter -
Pork Vindaloo

Gosht Vindaloo
Image by Krista

About Pork Vindaloo

Pork Vindaloo is a popular Goan food among it Christian populations and served in special occasions. Pork is less common in India because it is taboo to consume for many Muslims and Hindus.  This classic Vindaloo dish has Portuguese influence. For pork non-eaters, there is chicken Vindaloo recipe. More on Vindaloo.


1 lb boneless pork (bite size)

¼ cup red wine vinegar
few pods of cardamom (Elaichi)

3 tablespoons of chopped garlic
1 medium onion chopped
½ teaspoon ground cumin (Jeera)
½ teaspoon ground mustard or 1 teaspoon mustard seeds
¼ teaspoons turmeric (Haldi)
½ teaspoon hot red chili (change according to hotness)
1 tabelspoon paprika (optional)

Salt to taste


Add 1 tablespoon oil and red wine vinegar and salt to the cut meat. Marinade covered at room temperature for 8 hours or in refrigerator for at least 24 hours. Instead of red wine vinegar, you can use ¼ cup red wine with  a tablespoon of tamarind/lime.  


Heat 1 tablespoons oil in pan over medium heat. Add onion. Sauté until golden brown.


Reduce heat to medium low. Add garlic. Add all the spices. Stir for less than a minute


Add the pork without the marinade. Keep marinade.


Cook pork until seared and slightly brown, should take 10 minutes or more depending on its size.


Add the marinade and ½ cups of water.


Lower the heat and simmer until pork is very tender (and falling apart) for about 30 minutes or more.

8 Serve hot with Basmati rice.
Nutritional Analysis
Total Calories (kilo calories)    

Total Fat Calories (kilo calories)


Total Fat (g)


Total Saturated Fat (g)


Total Transfat (g)


Cholesterol (mg)


Sodium (mg)


Carbohydrate (g)


Dietary Fiber (g)


Sugar (g)


Protein (g)


Vitamin A (IU)


Vitamin C (mg)


Calcium (mg)


Iron (mg)

About Us | POLICY | Neighboring Countries | Submit Recipes | Ask Us About Indian Food