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Authentic Goan Pork Vindaloo

By Ginny's Recipe Collection
This is a simple down to earth Portuguese influence Goan recipe that you will enjoy!
Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

Ingredients

  • 2 lb pork loin
  • 10 dried Kashmiri chiles stemmed and seeded
  • 1 pod garlic
  • 1 tsp cumin
  • 1/4 tsp tumeric
  • 1/4 cup apple cider vinegar plus more as needed for grinding
  • 1/4 tsp sugar

Instructions

  • Cut the pork into large cubes. Put salt and set aside.
  • Grind the next 4 ingredients in vinegar, adding more vinegar as necessary to form a smooth paste.
  • Transfer the vindaloo paste to the meat mixture using a rubber spatula to clean out the grinder completely.
  • Allow the mixture to marinade for at least two hours at room temperature or overnight in the fridge.
  • When ready to use, heat a saucepan on medium heat. Once heated, add the meat and allow the mixture to boil. Put on the lid and lower the heat completely. Cook for at least one hour until the meat is soft.
  • Add hot water as needed to make a gravy.
  • Add the sugar. Taste for salt and vinegar.
  • Note: Pork vindaloo tastes better the next day, once the flavors have had a chance to marry.
Nutrition Facts
Authentic Goan Pork Vindaloo
Amount Per Serving
Calories 393 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 95mg32%
Sodium 128mg6%
Potassium 1670mg48%
Carbohydrates 41g14%
Fiber 17g71%
Sugar 24g27%
Protein 40g80%
Vitamin A 15451IU309%
Vitamin C 18mg22%
Calcium 37mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information Disclaimer

Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.

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