Pork Vindaloo Curry Recipe Com

Jun 15, 2016, Updated Mar 10, 2024

One DELICIOUS Pork Curry

Pork Vindaloo is a tangy South Indian curry made with vinegar, chili, and spices. Serve it with a fresh batch of my viral butter naan recipe and perhaps a batch of piping hot homemade potato samosas. This is a delicious Indian dinner everyone will swoon over. A typical vindaloo is screaming hot, but I tamed the flames with a recipe that is milder by reducing the chili and adding a bit of coconut milk. My mother-in-law says to always choose bone-in meats for curries, because the bone adds so much flavour. Plus, the meat nearest to it stays meltingly tender. The easiest bone-in pork to source around here is pork chops. I just snip most of the meat away from the bone with kitchen scissors and cut it into chunks, then toss the meaty bones right in the curry to simmer, too. Lucky is the person who gets one! Here’s how to make my pork vindaloo.

Why You’re Going To Love This Pork Vindaloo Curry

This recipe is well-balanced and mouth-wateringly tasty. You only need a couple of simple spices that you likely already have tucked away in your cupboard. You make up a fair amount with this recipe and save some for leftovers. As it rests and waits to be eaten, the flavors continue to permeate the meat and sauce. Leftovers are so good!

Pork Vindaloo Curry Ingredients

Here are a couple of notes on the ingredients:

Vegetable oil. Use a neutral-tasting oil for this recipe, like sunflower, avocado, or canola. Ghee is delicious to use in this recipe. Onions. I like to use white onions in my curries. White vinegar. This is what brings the brightness that I mentioned earlier to this dish. Grainy mustard. Works together with the vinegar to balance out the creaminess. Garlic cloves. A staple in most curries. Go easy on the heat when you’re cooking it into the dish at the start. Cayenne. The spicy element in this recipe. You can double or even triple the amount of chilli powder listed if you want to ramp up the heat. Ground Cumin. Don’t skip this aromatic spice; it brings so much flavor to the curry. You can use cumin seeds and bash them in a pestle and mortar. There are vindaloo curry powder mixes available but I like mixing my own. Turmeric. Gives a rich color and earthy taste to your sauce. Kosher salt. Season through the layers and taste as you go. Coconut milk. Untraditional but cools the whole recipe right down. Use the equivalent cups water if you don’t like coconut milk. Bone-in pork chops. Meat on the bone is best for curries where possible, as the bone adds a lot of flavor to the meat. Cilantro. Coriander leaves are a classic Indian curry garnish.

How To Make It

This is a pretty easy-to-follow recipe, and the result is soft pork in a lightly spiced, aromatic sauce. You start off by cooking your onions until very soft. This is an important layer of sweetness and texture in the curry. Then toast the spices until they are fragrant. You add in your vinegar and mustard, and then comes the coconut milk. Once your sauce has been put together, you’ll add your pork and let it simmer away until it’s succulent and tender.

What To Serve It With

Steamed basmati rice Rice pilaf Buttery naan bread Soft homemade chapathi Potatoes Chicken samosas as an appetizer A side of masoor dal A salad of chopped tomatoes, onion, cilantro, and green chilis

Make Ahead Instructions

This pork curry recipe can be made a few days in advance and heated up when you’re ready to eat it. A few other things you can do in advance:

Weigh out the spices and set them aside in a little bowl. Get the onions cut up and ready to go.

Storage Instructions

Cool the curry completely before packaging it in an air-tight container. Store the pork curry in its vindaloo sauce for 3-4 days in the fridge. Heat your curry up slowly in a pan until it has warmed through. Add a tablespoon of water if the sauce is too thick.

Pork Vindaloo Variations

You can swap the pork out for lamb, mutton, beef, or chicken. You can make a seafood variation of this with shrimp or fish. Try a veggie version with peppers or tofu for protein. Switch out the coconut milk for water if you prefer. You can use bone-out pork meat if you prefer. Garnish with Thai basil or carrot salad instead of coriander. Make a spicier version doubling up on the cayenne or adding in chillies. If you want to be a little more experimental, try adding some chopped fresh ginger into the sauce.

Pro Tips And Tricks

My mother-in-law says to always choose bone-in meats for curries because the bone adds so much flavor. Plus, the meat nearest to it stays meltingly tender. The easiest bone-in pork to source around here is pork chops. I just snip most of the meat away from the bone with kitchen scissors and cut it into chunks, then toss the meaty bones right in the curry to simmer. Be gentle with the onions and garlic, don’t burn them or the sauce will taste bitter. A teaspoon of cornstarch or a bit of flour mixed with a tablespoon of water can thicken a runny sauce.