Dinner
Pork Vindaloo with Wine and Tamarind
A Portuguese-Indian Goan original, pork shoulder marinated in red wine, garlic, and kashmiri chilli in the tradition of the original Portuguese vinha d'alhos then slow-braised with tamarind and whole spices so the wine acidity and Indian heat are structurally present in every mouthful.
$5
20 minsPrep
50 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
680Calories
38gProtein
22gFat
78gCarbs
12gSugar
3gFiber
780mgSodium
95mgChol
0gSat Fat
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Mix red wine, malt vinegar, grated garlic, ginger, kashmiri chilli powder, cumin, coriander, turmeric, cinnamon, cloves, black pepper, and salt. Add pork cubes, toss to coat completely. Cover and marinate 30 minutes at room temperature or up to 4 hours chilled.
2
Sear
Heat 2 tbsp oil in a heavy saucepan over high heat. Remove pork from marinade, reserving liquid. Sear pork in batches 2–3 minutes per side until deeply browned. Do not crowd the pan. Remove and set aside.
3
Saute
Reduce heat to medium. Add diced onion, cook 6–7 minutes until deep golden. Add tomato paste, stir 1–2 minutes until it darkens and caramelizes slightly.
4
Braise
Pour in reserved marinade, tamarind paste, stock, and palm sugar. Stir to combine. Return pork to pan. Bring to a simmer, cover, reduce heat to low, and braise 40–45 minutes until pork is completely tender.
5
Reduce
Uncover and simmer over medium heat 5 minutes until sauce thickens to a glossy consistency. Taste and adjust seasoning with salt and spices as needed.
6
Plate
Transfer pork vindaloo to serving bowls. Scatter fresh coriander and sliced green chilli over the top. Serve immediately with steamed basmati rice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g boneless pork shoulder
- 100ml100ml dry red wine
- 2 tbsp2 tbsp malt vinegar
- 4 cloves4 cloves garlic
- 11 thumb fresh ginger
- 2 tsp2 tsp kashmiri chilli powder
- 1.5 tsp1.5 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 0.5 tsp0.5 tsp ground turmeric
- 0.5 tsp0.5 tsp ground cinnamon
- 0.25 tsp0.25 tsp ground cloves
- 0.5 tsp0.5 tsp black pepper
- 1 tsp1 tsp fine sea salt
- 2 tbsp2 tbsp neutral oil
- 11 large onion
- 1.5 tbsp1.5 tbsp tamarind paste
- 1.5 tbsp1.5 tbsp tomato paste
- 200ml200ml chicken or pork stock
- 1 tbsp1 tbsp palm sugar
- 360–440g steamed basmati rice
- 10g10g fresh coriander
- sliced green chilli
