Pork Vindaloo

In Portugal, Vindaloo refers to a combination of wine and garlic. When introduced in India, it evolved into a curry. Our version combines white wine vinegar, garlic, curry powder and other warm spices to make a delicious meat rub. This flavourful recipe makes a great make ahead dish if expecting company.

Yield: Serves 6

Pork Vindaloo


  • 1/3 cup white wine vinegar
  • 6 cloves garlic, peeled
  • 3 tbsp chopped fresh ginger
  • 4 tsp curry powder
  • 2 tsp cumin
  • 1/4 tsp ground cloves
  • 1/4 tsp red pepper flakes
  • 1 tbsp mustard seed
  • 2 lb (1 kg) pork shoulder steaks, cut into bite-size pieces
  • 1/4 cup olive oil, divided
  • 1 large onion, chopped
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1/2 cup water
  • 1 tsp salt
  • 1 cinnamon stick*
  • 1/2 cup chopped fresh cilantro
  • Hot cooked basmati rice*


  1. To make spice mixture, combine first 8 ingredients (vinegar through mustard seed) in a blender or food processor and process until smooth.
  2. Combine spice mixture, pork and 2 tbsp oil. Stir mixture until pork is evenly coated. Heat remaining 2 tbsp oil in a Dutch oven.
  3. Add half of pork mixture; cook and stir until pork is browned. Remove from pan and keep warm. Repeat with remaining pork.
  4. Add onion to pan and sauté until soft and golden. Return pork to pan with tomatoes, water, salt and cinnamon stick. Bring to a boil. Cover and simmer over low heat, stirring occasionally, for 1 hour or until pork is tender.
  5. Pork Vindaloo may be prepared and refrigerated for up to 24 hours. Do not freeze. Reheat over low heat. Just before serving, remove cinnamon stick and stir in cilantro. Serve with basmati rice.
Nutritional analysis per serving:

479 calories, 32.5 g fat, 36.3 g protein, 9.3 g carbohydrate, 2.5 g fibre, 691 mg sodium

*Ingredient not included in nutritional analysis.