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This pork vindaloo is a famous East Indian dish which is full of flavor and loaded with a variety of spices

East Indian Pork Vindaloo

This pork vindaloo is an authentic dish that must be made for an East-Indian wedding. It is spicy and bright red in color. This curry is made with high fat pork and lots of vinegar which means it has a longer shelf life perfect for three to four days to serve at every meal at that wedding.
Course Dinner, Lunch
Cuisine East-Indian, Indian
Keyword East-Indian recipes, pork, vindaloo
Prep Time 30 minutes
Cook Time 30 minutes
8 hours
Total Time 9 hours
Servings 8 servings
Calories 344kcal


  • 1 kg Pork
  • 15 Red Kasmiri chilled (or smoked sweet paprika)
  • 10 Garlic cloves
  • 1 inch Fresh ginger
  • 1 ½ tbsp Cumin seed jeera
  • 1 tsp Turmeric
  • ½ cup Vinegar


Prepare pork

  • Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge.
  • Next day, wash and pat dry.

Prepare masala / ground paste

  • Soak the chillies in hot water for 10 minutes - remove seeds
  • In a blender or food processor - blend together the chilies, garlic, ginger, turmeric and cumin seed with vinegar. (do not use water)

Marinade the meat

  • Apple the vindaloo masala to the pork pieces and let marinate for 8 hours in the fridge. Use an earthen pot, plastic or glass container. Do not use a metal container as the vinegar will react with the metal.

Cook the meat

  • The next day, cook the pork vindaloo over medium heat until the pork renders some of the fat
  • Reduce heat to a low simmer and cook until cooked well.
  • Taste and adjust seasoning. If necessary add more vinegar (but not water).


Calories: 344kcal | Carbohydrates: 2g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 76mg | Potassium: 401mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 2.1mg