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Pork Vindaloo‘s actually adapted from The Hairy Bikers’ Best of British “Lamb Vindaloo” recipe. I’d made this sometime ago with chicken and it turned out super-delish, so I’m trying again with pork this time for a little party we’re having at our place.. 🙂

Pork Vindaloo 2

So here’s the adapted recipe.. 🙂


  • 1.2 kg shoulder of pork, cut into large cubes
  • 1000ml red wine vinegar (I used 750ml balsamic vinegar)
  • 2 tbsp sunflower oil
  • 4 tsp sea salt flakes (I used only 3 tsp)
  • 3 large onions, finely sliced
  • 2 bay leaves
  • 400g potatoes, peeled and cut into large chunks
  • 100g carrots, peeled and cut into large chunks

Ingredients to be Blended to a Paste:

  • 125ml sunflower oil
  • 1 large onion, chopped
  • 6 garlic cloves, roughly chopped
  • 3 long red chillies (do not deseed), roughly chopped
  • 3 dried chillies (do not deseed), soaked in warm water for abt 20 mins, then roughly chopped – optional (for added spiciness)
  • 25g fresh root ginger, peeled, roughly chopped
  • 1 tbsp English mustard powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground paprika
  • 2 tsp ground turmeric
  • 2 tsp cayenne pepper
  • 1 tsp ground cinnamon



    Serves 6-8
    Prep time 1-2 hrs
    Cook time ±1.5 hrs
    Total time ±3.5 hrs
total time


  1. Trim unnecessary excess fat from meat.
  2. Mix vinegar, oil and 2 tsps salt in bowl till well combined. Add meat and turn to coat in marinade. Cover and chill in fridge for 2 hours (or overnite).
  3. Preheat oven to 180C.
  4. Heat 2 tbsp oil in a large heavy-based frying pan or deep casserole pot and cook sliced onions very gently over a medium-low heat for abt 15 mins till softened and lightly browned, stirring occasionally.
  5. Stir paste into fried onions and cook together for abt 5 mins, or till thickened and beginning to colour.
  6. Drain meat in a colander and reserve marinade. Add meat to pan or pot and add 2 tbsp remaining oil. Stir to combine onion mixture and meat, cooking over a medium-high heat, till meat’s lightly browned. Add a little extra oil, if necessary.
  7. Pour reserved marinade and 400ml water into pot. Add salt and bay leaves and bring to a simmer. Cover with a lid. Cook in oven for abt 30 mins.
  8. Remove casserole from oven and stir potato and carrot chunks into curry, re-cover with lid and continue to cook in oven for a further 45 mins or till meat, potatoes and carrots are very tender. Season, to taste, with salt.
  9. Serve with spoonfuls of yogurt, chopped coriander and rice or warmed naan bread.

Pork Vindaloo 1

Deliciously spicy, just so yummy..

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