Pork vindaloo recipe (a milder version)

This mild pork vindaloo recipe still captures the essence of the traditional vindaloo dish while toning down the spiciness.

The flavours are more balanced, with a milder heat level and a subtle tanginess. The dish retains its rich and aromatic qualities while being less overwhelming to those who prefer less spiciness.

This pork vindaloo recipe leaves a memorable impression on the palate of anyone who appreciates the bold flavours of Indian cuisine. I am sure you will love it as well as we did.

What is vindaloo?

Vindaloo is a spicy and tangy curry dish that originated in the Indian state of Goa. The name “vindaloo” is derived from the Portuguese dish “carne de vinha d’alhos,” which means meat marinated in wine vinegar and garlic.

The dish reflects Goa’s history as a former Portuguese colony, blending Indian and Portuguese culinary influences.

Vindaloo is typically made with meat, such as chicken, pork, or lamb, although there are also vegetarian versions with potatoes or vegetables.

The dish is known for its fiery flavour profile, combining heat from chilli peppers with the tanginess from vinegar and a complex blend of spices.

The key ingredients in a vindaloo include Kashmiri chiles or chili peppers, vinegar, garlic, ginger, onions, and a variety of spices such as cumin, coriander, turmeric, cloves, cinnamon, cardamom and mustard seeds.

These ingredients come together to create a bold and aromatic curry sauce.

The resulting curry is rich, flavorful, and bold. The meat is tender, infused with spices, and resting on a beautiful lustrous red sauce.

What does vindaloo taste like?

Vindaloo is a curry dish with a distinct and captivating taste. It combines bold spiciness, tanginess, and a rich blend of aromatic flavours.

The spiciness of vindaloo derives from chilli peppers like red chilies or chili powder. They provide a fiery kick that adds excitement and intensity to each bite.

Alongside the heat, the dish offers a tangy note, achieved through vinegar, which imparts a refreshing and slightly acidic taste.

The richness of vindaloo comes from a complex blend of spices like cumin, coriander, turmeric, cloves, cinnamon, and mustard seeds, creating depth and complexity.

Infused with garlic and ginger, vindaloo boasts a savoury and aromatic character, elevating the overall taste experience.

Whether the heat level is mild or intense, vindaloo’s combination of spiciness, tanginess, and aromatic spices creates a robust and memorable eating experience.

Pork vindaloo ingredients

I first had vindaloo on a trip to Costco. I was taken by the flavour of the meat a Tasted and wanted to recreate it as soon as I got home. Costco vindaloo is not spice. Therefore my recipe won’t be either. These are the ingredients I used:

These ingredients combine to create a rich, flavorful, aromatic vindaloo curry.

1. One pound diced pork: Tender chunks of pork that add meaty and savoury flavour to the dish.
2. 2 tbsp olive oil: A flavorful cooking oil that adds richness and a hint of fruity taste to the vindaloo.
3. One diced onion: Adds a sweet and savoury taste to the curry, enhancing the overall flavour complexity.
4. 1/2 tbsp salt (adjust to taste): Enhances the dish’s flavours and helps to balance other seasonings.
5. 1/2 tbsp turmeric: A vibrant yellow spice that adds a warm and earthy flavour to the curry.
6. One cup tomato sauce: A smooth and tangy sauce that adds a luscious texture and deep tomato flavour.

These ingredients combine to create a rich, flavorful, aromatic vindaloo curry.

What is vindaloo sauce made of?

Now for the vindaloo sauce or paste, these are the ingredients I used:

1. Coriander seeds: Fragrant seeds provide a citrusy and earthy note to the curry.
2. Paprika: Mildly spicy and smoky ground spice that lends vibrant red colour and a smoky flavour to the curry.
3. Cinnamon: A warming spice that adds a hint of sweetness and depth to the overall flavour.
4. Green cardamom seeds: Aromatic seeds that contribute a floral and slightly minty taste.
5. Cloves: Intensely aromatic spice buds that bring a strong, intense, and somewhat sweet flavour.
6. Peppercorns: Peppery seeds that provide a subtle heat and a touch of spiciness to the dish.
7. Garlic cloves: Pungent cloves offer a solid and savoury taste, enhancing the overall flavour profile.
8. Ginger: A zesty and warming ingredient that adds a fresh and slightly spicy kick to the dish.
9. Powdered mustard: A pungent and tangy spice that adds depth and a distinct tanginess to the curry.
10. Cumin: A warm and earthy spice that brings a nutty and slightly smoky flavour to the pork vindaloo.
11. Tomato paste: Concentrated tomato flavour adds richness and depth to the sauce.
12. Vinegar: Tangy and acidic ingredient that provides a sharp and refreshing note to balance the taste.
13. Sugar: A touch of sweetness that helps to balance the overall taste.

How to make vindaloo

This is a simple recipe to make. The only challenge you could face is not having all the species on hand. But other than that, making vindaloo involves making the paste and then cooking the pork as you would braising any other meat.

Making the pork vindaloo paste

Use an old pan to dry roast coriander seeds, cinnamon sticks, cardamom pods, cloves, and black peppercorns over medium heat until fragrant.

If you used cumin and mustard seeds, roast those as well. I didn’t have them on seeds. That’s why I used powder.

Grind them into a fine powder using a spice grinder or mortar and pestle.

Then add the garlic cloves, ginger, powdered mustard, cumin, tomato paste, paprika, vinegar, and sugar. Blend until you have a smooth paste.

Marinate the pork you have previously cut into cubes. And let it sit in that paste for at least an hour for better results.

Cooking the pork vindaloo.

Heat olive oil in a Dutch oven over medium heat. If you are using a different pan, adjust the amount of water. Dutch ovens don’t let moisture escape so easily. Therefore, you don’t need too much of it.

Add the diced onion and cook until it becomes translucent and lightly browned.

Add the pork to the pan and stir well to coat the pork on the onions.

Afterwards, stir in the salt, turmeric, and tomato sauce. Mix everything until well combined.

Add a cup of water. Reduce the heat to low, cover the pan, and simmer for about 35 to 40 hours, or until the pork is tender and the flavours have melded together.

If your sauce thickens too much, add water to maintain the desired consistency.

Once cooked, taste and adjust the seasoning if necessary. Enjoy!!

What to serve with vindaloo

Vindaloo is a versatile dish that pairs well with a variety of dishes. I served it with steamed basmati rice.

It is a simple choice, but it works perfectly. The fluffy and fragrant rice helps balance the flavours and absorbs the rich sauce.

You could serve your vindaloo with polenta if you are not into rice. Polenta has a creamy and smooth texture that contrasts with the intense flavours of the vindaloo. It adds a comforting element to the dish, creating a satisfying and well-rounded meal.

Another popular option to serve with pork vindaloo is naan or Roti. Indian breads like naan or RotiRoti are great for scooping up the vindaloo sauce. The soft and pillowy texture of naan complements the dish’s bold flavours.

If you cook pork often, I have a full category dedicated to pork recipes. Check it out.