Indian Goan Vindaloo Pork

Ingredients

• 1kg pork shoulder, cubed
• For marinade: 6 tbsp red wine vinegar, 6 dried Kashmiri chillies (soaked), 2 tbsp ginger-garlic paste, 1 tbsp cumin seeds, 1 tsp pepper, 1 tsp cloves, 1 tsp cinnamon, 1 tsp turmeric, 1 tbsp brown sugar, 1 tsp salt — blended
• 3 onions, sliced
• 3 tbsp oil
• Coriander

Instructions

1. Marinate pork in the vinegar paste for 4 hours, overnight ideally.
2. Brown onions in oil until deep golden.
3. Add the marinated pork with all marinade; brown 5 min.
4. Add 250ml water; simmer covered 45 min.
5. Uncover; cook 10 min more if too watery.
6. Top with coriander.

Serving suggestions

• Eat with rice or naan.

Storage & reheating

Keeps 5 days; better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions