How long should pork vindaloo marinate?

At least 30 minutes, but 8 to 48 hours is recommended for best results. The longer marination allows the pork to absorb maximum flavor from the spice paste.

Can I use a different cut of pork?

Yes. Pork shoulder and pork cheek are traditional and recommended for their ability to braise until very tender. Avoid lean cuts like tenderloin that may dry out.

How spicy is this vindaloo?

The heat level depends on the amount of Kashmiri chilli powder and fresh green chillies you add. Start with the recipe amounts and adjust to taste before serving.

Can I make this ahead?

Yes. Marinate the pork up to 48 hours in advance, then braise when ready. The finished curry also reheats well and flavors improve after a day.

What if I don't have tamarind paste?

Substitute with an additional 2 tablespoons of white wine vinegar in the marinade. Tamarind adds depth, but vinegar alone will still provide the necessary tanginess.

Authentic Goan Pork Vindaloo Curry (48-Hour Marinade)

Name: Authentic Goan Pork Vindaloo Curry (48-Hour Marinade)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Goan Indian
Ingredients: 800g pork shoulder or cheek cut into bit sized pieces; 4 tbsp coconut or rapeseed (canola) oil; 1 head of garlic – cloves cut into slivers; 1 tsp brown or black mustard seeds; 20 fresh curry leaves; 2 onions – finely chopped; 3 tomatoes – finely chopped (about 400g); 1 tbsp Kashmiri chilli powder (more or less to taste); Juice of one lime or more vinegar to taste; FOR THE VINDALOO MARINADE; 3 dried red chillies; 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tsp black cardamom seeds; 1 tsp fenugreek seeds; 5 cloves; 1 inch cinnamon stick; 10 black peppercorns; 2 Indian bay leaves (optional); 1/2 teaspoon turmeric; 4 green chillies – finely chopped; 75ml white wine vinegar (plus more if needed); 2 tablespoons soft brown sugar; 1 tablespoon tamarind paste (or another two tablespoon of vinegar); 2 tbsp garlic and ginger paste

Beta

Instructions

1
Start with the marinade. Place all the whole spices and Indian bay leaves, if using in a dry frying pan over medium heat and roast until they become fragrant and warm to the touch but are not yet smoking.
2
Transfer to a plate to cool slightly and then pour the spices in a food processor and blend to a fine powder. You could also use a pestle and mortar but that's a lot more work.
3
Add the chillies, one tbsp vinegar, tamarind paste, brown sugar, garlic and ginger and blend to a smooth vindaloo paste.
4
Put the pork in a large bowl with the marinade and stir well to combine.
5
Leave the pork to marinate for at least 30 minutes or overnight eight to 48 hours. The longer the better.
6
To finish
7
When ready to cook, heat the coconut or rapeseed (canola) oil in a saucepan, large frying pan or wok over low heat.
8
Add the garlic slivers and allow to cook gently for about 10 minutes. It is important not to burn the garlic so watch carefully. The garlic should be soft and only lightly browned as photographed above.
9
Remove the garlic from the saucepan and set aside.
10
Using the same oil, heat you pan over medium high heat until the oil is beginning to shimmer.
11
Add the mustard seeds and when they begin to crackle, stir in the curry leaves. Fry for about 15 seconds until the curry leaves are very fragrant and then toss in the chopped onions.
12
Fry for about 5 minutes over medium high heat until the onions are soft and translucent. Sprinkle a little salt over the onions. This will help release moisture from them.
13
Stir in the Kashmiri chilli powder and ground turmeric. Careful, don't add a the chilli powder if you don't like your curries spicy.
14
Add the chopped tomatoes and the pork with its marinade to the pan and then pour in just enough water to cover.
15
Leave to simmer, covered for about an hour until the pork is very tender. You may need to add a drop more water while simmering.
16
When the meat is tender, the sauce should taste amazing. Adjust spicing adding more salt if needed and more chilli powder if you want.
17
Stir in some of the cooked garlic and leave some behind to garnish. Stir in more vinegar if needed to taste.
18
squeeze the lime juice over the top and serve.