Spicy Pork Vindaloo

This famous Goan dish is savory, hot, sour and excitingly spiced. It keeps very well- in fact, it used to be taken on long sea voyages as the vinegar helped preserve the meat for several days.



  1. Cut the pork into 2-inch x ½-inch squares. Put the cumin and mustard seeds, peppercorns, cardamom, cloves and cinnamon in a small pan. Cook over low heat, shaking the pan, until spices smell fragrant, about 1 minute. Grind in a fine powder in a spice grinder and transfer to a large bowl.
  2. Process the garlic, ginger, chilies to a fine paste and mix with the ground spices. Add the pork, turmeric powder, salt and vinegar. Mix thoroughly and set aside for 4 hours. The meat can be covered and refrigerated overnight if preferred.
  3. Heat oil in a heavy sauté skillet until moderately hot. Drain the meat, keeping the marinade aside. Stir-fry the meat until it changes color, then add the marinade and cover the pan. Cook over very low heat, stirring occasionally, until meat is tender, about 1 hour. Serve with steamed rice.

Serves: 4

Wine Pairing

Esser® Vineyards Pinot Noir, Merlot or Cabernet Sauvignon

Copyright© 2014-2024 Esser® Vineyards & Appellation Ventures, LLC.