The Goan Pork Vindaloo (Vindalho) Recipe

Popular around the world as just ‘vindaloo’, the Goan pork vindaloo is sometimes made with beef or lamb. The word ‘vindaloo’ comes from the combination of vin for vinegar and aloo from alho, Portuguese for garlic.

The Portuguese dish is  ‘carne de vinha d’alhos’ – a dish of meat, usually pork, with wine, vinegar and garlic.

The Goan pork vindaloo’s  primary flavours come from vinegar, garlic and dried red chillies.


Ingredients for Pork Vindaloo

1 kilo pork cut in medium / big pieces (cubed)
1.5 tsp of salt

Grind the following in two-thirds of a cup of vinegar
12 Kashmiri chillies
2 tsp jeera (cumin)
1 tsp haldi (turmeric)
15 garlic flakes


Wash the pork and dry with a cloth / paper napkin.
Apply salt and the ground masala and keep for about 12 hours.
Heat enough oil in a pan to fry the pork. Fry on medium heat.
Add some more vinegar (3-4 tbsp) and fry for few minutes more.
Then add enough hot water to cover the pork and cook on a slow fire till meat is tender.

Pork vindaloo is best if eaten the next day as it improves in taste when kept.

You might want to try out our recipe for chicken xacuti and also roast beef tongue.