Goan Recipes & Cooking

A spicy Indo-European Romance...

Pork Vindaloo (Vindalho de Carne de Porco)

The term Vindaloo, derivative of the Portuguese "vinho de alho", and also called Vindalho or Vindallo. The traditional Pork dish flavored with chilies, garlic and vinegar. This dish can be also made with chicken or lamb.


makes 6 servings



Prep Time

12 hours

Cook Time

1 hour, 30 minutes

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  • 2 lb Pork, cut into 2
  • 4 tbsp Vegetable oil
  • 2 Green chilies, slit
  • 4 medium Onion, finely sliced
  • 4 tbsp Vinegar
Spice paste:
  • 16-18 Kashmiri chilies
  • 1 tsp Cumin seeds
  • 1/2 tsp Black peppercorns
  • 1/2 tsp Mustard seeds
  • 1 Cinnamon stick
  • 6 Cloves
  • 1/2 tsp Turmeric powder
  • 10-14 cloves Garlic, minced
  • 2 Ginger, minced
  • 5 tbsp Vinegar
  • 2 tsp Salt


  • For the spice paste, grind all the ingredients to a smooth paste
  • Marinate the pork in the spice paste for at least 12 hours in the refrigerator
  • Heat the oil in a pan; saute the onions till golden
  • Add the marinated pork; saute on high heat for 7 minutes. Add 2 cups hot water; simmer till pork is tender
  • Add the green chilies, vinegar, and more salt if necessary. Simmer till the gravy is thick
  • Server with crusty bread or rice


This dish gets better the longer it is kept. Cook this dish at least 24 hours before serving, then heat and serve.

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