Pork Vindaloo Curry

This spicy and tangy curry is a perfect way to add bold flavors to your dinner table. Packed with tender pork and a blend of aromatic spices, it’s sure to warm you up and satisfy your cravings.

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TIME1 hr 40 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 large onion, roughly chopped 1 (3 inch) piece fresh ginger, peeled and minced 3 cloves garlic, peeled and crushed 2 tablespoons mustard seeds 1 tablespoon cumin seeds 1 cinnamon stick 8 whole black peppercorns 4 whole cloves ½ cup vinegar, divided, or to taste 2 tablespoons water 1 pound lean pork, cut into cubes 3 tablespoons vegetable oil 8 fresh curry leaves 1 pound tomatoes, peeled and chopped 1 ½ teaspoons ground turmeric salt to taste 4 cups pork stock, or as needed 3 sprigs cilantro

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by blending the onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep things moving until you get a thick, smooth paste. In a large bowl, mix the remaining vinegar with water, then add the pork cubes and give them a good rinse in this mixture. Drain the pork and pat it dry with paper towels.

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Step 2

Next, combine the pork with the spice paste in a clean bowl, making sure every piece is well coated. Cover it with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you can.

03

Step 3

When you're ready to cook, heat some vegetable oil in a large skillet over medium-high heat. Toss in the curry leaves and fry them until they turn golden and crispy, which should take about 2 to 3 minutes. Add the marinated pork, chopped tomatoes, and turmeric to the pan. Cook everything together, stirring occasionally, until the tomatoes have completely softened—this usually takes around 10 minutes.

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Step 4

Season the mixture with salt, then pour in enough pork stock to cover at least half of the pork. Bring it to a gentle simmer, cover the skillet, lower the heat to medium-low, and let it cook slowly until the pork is tender—this could take anywhere from 1 to 2 hours.

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Step 5

Once the pork is tender, remove the lid and let the sauce simmer uncovered until it thickens up nicely, about 10 minutes. Finish off by sprinkling some fresh cilantro on top before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Marinate the pork for at least a few hours, or overnight if possible, to deepen the flavors.
- Use fresh spices and toast them lightly before grinding to enhance the aroma.
- Cook the curry slowly on low heat to make the pork tender and let the flavors blend well.

Why you’ll love it

This dish is packed with bold flavors that balance heat, tanginess, and rich spices. It’s a perfect comfort food for those who enjoy a spicy and aromatic meal. The slow-cooked pork becomes tender and soaks up all the delicious sauce.

Serving ideas

Serve with steamed basmati rice or warm naan bread to soak up the sauce. A side of cooling cucumber raita or a fresh salad helps balance the heat. Pickled vegetables also complement the tangy and spicy notes nicely.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the pork tender and avoid drying out the sauce. For longer storage, freeze in portions and thaw overnight before reheating.