Pork Vindaloo


Pork is a highly versatile meat which goes well with different flavours, adds charm to your party menu or is great for a dinner or lunch menu at home. It can be cooked practically in any way like it can be grilled, fried, stewed, smoked, braised, sautéed etc. Today we have a great recipe from Celebrity Chef Hari Ghotra, if you like pork then it’s definitely a great recipe to try.

Basically from South India, Pork Vindaloo is a very famous dish and can be cooked easily at home following the recipe, so try this!

Cook Time             Total Time                  Yields

30 mins                     30 mins                  4 Serving


Lean pork shoulder – 600 grams (skin removed & cut into chunks)

For Spice paste:

Mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Coriander seeds – 2 teaspoon

Cloves whole – 4

Kashmiri dried red chili – 4

Peppercorns – 1 teaspoon

Onions – 2 (roughly chopped)

Garlic cloves – 6

Ginger piece – 3 cm

Vinegar – 3 tablespoons

Turmeric powder – 1 teaspoon

Salt – 1 teaspoon

For Sauce:

Mustard seeds – 1 teaspoon

Sugar – ½ teaspoon

Potato – 4 medium (cut into 3 cms cubes)


  • Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves chilies, pepper) to a fine powder.
  • Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.
  • Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
  • Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
  • Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
  • Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
  • Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft.
  • Check while it is cooking and add a splash of water if and when required.
  • The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.

Note: Delicious pork vindaloo is ready to serve, goes well with rice and chapatti or roti or bread of your choice. Always wise to have a small bowl of cooling yoghurt with this dish to dip into as and when you need it. Enjoy!

Happy Cooking!!

Recipe & Picture courtesy: Chef Hari Ghotra


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