Goan cuisine and pork vindaloo is deeply influenced by the state’s Catholic population within the broad culinary landscape of India. Goa has a long history as a Portuguese colony, lasting 456 years before annexed by India in 1961 and statehood in 1987. During this period Portuguese cultural and culinary influences became intertwined with local traditions. This led to the introduction of meats like pork – something missing in other regions of predominantly vegetarian India.
Pork vindaloo, one of Goa’s signature dishes, reflects this blend of local and colonial influences. The dish and cuisine is rarely found in the U.S. compared to other Indian regional cuisines like northern Punjabi fare, and it stands out in contrast to the vegetarian focused traditions of other Indian states.
This recipe for Goan pork vindaloo is inspired by the Indian pork dishes at London’s two Michelin star restaurant, Gymkhana. Along with vindaloo, we enjoyed Indian ladyfingers, cucumber dill raita, garlic naan and cumin basmati rice – an unforgettable introduction to the distinct flavors of Goan cuisine.
Vindaloo is known for its spice, though traditional Goan versions focus more on flavor than overwhelming heat. While the dish begins mildly, the spices linger, offering warmth without overpowering your taste buds. This balance of flavor and spice is a hallmark of Goan cooking, making it a unique and delicious experience.
Making Goan Pork Vindaloo
Vindaloo is notorious for the heat, but don’t be afraid, Goan pork vindaloo is different. We use kashmiri and byadgi chili peppers, but remove the seeds and membranes to tame that raw heat. This gives us a richly flavorful curry that leaves you wanting more. Pepper-heads can use whole peppers or add some cayenne to satisfy that craving.
Prepare the marinade by heating the peppers, peppercorns, cloves, cumin and mustard seed in a pan over low heat until they become fragrant or a mustard seed pops.
Let the peppers cool, de-stem and de-seed them, then grind them and the other spices in a coffee grinder to a powder.
Place the ground chilies, grated garlic, ginger, tumeric, ground cinnamon, brown sugar and salt into a food processor with the white wine vinegar. Process until you get a thick vindaloo paste.
Trim the excess fat from your pork and slice it into bite size pieces.
Place the pork, the red onion and the vindaloo paste into a large glass bowl and mix it thoroughly with gloved hands until every piece is completely covered. Cover the bowl tightly and refrigerate overnight.
When ready to cook, transfer the marinated meat and onion to a large ceramic bowl, cover and cook over medium heat for 6-7 minutes until the meat firms up. While doing this bring four cups of water to a boil. When the meat is ready, add the boiling water to the pot and stir everything together. Reduce the heat to a low simmer.
Simmer uncovered for 25 minutes, then add the potato and corn starch slurry. Simmer for 5 more minutes, stirring to prevent burning until the curry thickens. Taste and adjust salt if necessary. Add cayenne for more heat a pinch at a time. Stir and simmer 5 more minutes.
Serve in a bowl with basmati rice and garnish with green onion.
Indian ladyfingers (fried okra) with cucumber raita dipping sauce.
Goan Pork Vindaloo
Pork butt marinated in vindaloo paste, cooked to perfection, served with rice, naan and ladyfingers
Ingredients
- 2 lbs boneless pork butt – trimmed of excess fat and sliced into bite size pieces
- 12 Kashmiri chilies
- 5 Byadgi chilies
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 TBL whole black peppercorns
- 1 tsp whole cloves – about 20
- 2 tsp cumin seed
- 10 garlic cloves, peeled, blanched and grated
- 1/2 tsp ground cinnamon
- 2 tsp mustard seed
- (10) 1/2″ by 1″ fresh ginger strips (use a peeler)
- 1 tsp turmeric powder
- 2 tsp salt
- 1 red onion – peeled, halved, cut into 1/4” slices and separated
- 2 TBL dark brown sugar
- 1/4 cup white wine vinegar
- 2 tsp corn starch + 2 TBL cold water – mixed into a slurry
- 1 medium goldĀ or red potato – diced
- Green onions – sliced for garnish
Instructions
- Place the chilies, peppercorns, cloves, cumin seed and mustard seed in a pan and place over low heat until fragrant. Allow them to cool, then de-stem and de-seed the chilies. Grind all the seasonings into a powder using a coffee grinder
- Place the ground seasoning in a food processor with the grated garlic, ginger, turmeric, cinnnamon, cayenne pepper (if using) and the white wine vinegar. Process until you have a thick paste
- Place the prepped pork butt in a large glass bowl with the onion and vindaloo paste. Use gloves to mix the meat, onion and paste until everything is thoroughly coated. Cover the bowl and refrigerate overnight.
- When ready to cook transfer the marinated meat and onion to a large ceramic pot. Cover and cook over medium heat for 6-7 minutes until the meat firms up. While doing this bring 4 cups of water to a boil.
- When the meat is ready, uncover, add the boiling water and lower the heat to a low simmer. Cook 25 minutes, then add the diced potatoes and corn starch slurry. Stir and cook until it thickens, about 5 minutes
- Taste and adjust salt if necessary. Add more cayenne pepper to increase heat (optional). Stir and simmer 5 more minutes
- Serve with basmati rice and garnish with sliced green onion