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Pork Vindaloo

Prep: 2 hours

Cook: 1 hour

An aromatic Goan-style Vindaloo with layers of spice and full of flavour.

  • 600-800g pork belly cut into cubes

  • 1 large onion, finely sliced

  • 1 Cinnamon bark

  • ½ tsp mustard seeds

  • 2 tsp kashmiri chilli powder

  • 1 tsp turmeric powder

  • Water or stock to cover

  • 3 tbsp vegetable oil

The paste

  • 3 garlic cloves, chopped

  • Thumb size piece of ginger

  • 2 tbsp cider vinegar

  • 1-2 tbsp tamarind paste

  • 9 Kashmiri red chillies (whole)

  • 2 tsp mustard seeds

  • 1 tbsp cumin seeds

  • 2 tsp coriander seeds

  • 3 cloves

  • Toast the spices in a dry pan until they become fragrant. Add them to a spice grinder/ mixer and blend. Add the rest of the paste ingredients and form a smooth paste.

  • Marinade the pork in the paste and rest for anywhere between two hours to overnight.

  • In a medium heavy pan, add in vegetable oil. Once hot fry off cinnamon and mustard seeds before adding the dry spices.

  • Add in sliced onions and cook down on a medium heat, for 10 minutes while stirring.

  • Next add the marinated meat and brown.

  • Top up with water or stock to just cover the pork and allow to simmer on a low heat until the meat is cooked through and tender - checking after 1 hour- add a splash of water if the sauce is too dry. Serve with rice and a cooling cucumber and tomato salad.

How To Make Pork Vindaloo

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  • 600-800g pork belly cut into cubes

  • 1 large onion, finely sliced

  • 1 Cinnamon bark

  • ½ tsp mustard seeds

  • 2 tsp kashmiri chilli powder

  • 1 tsp turmeric powder

  • Water or stock to cover

  • 3 tbsp vegetable oil

The paste

  • 3 garlic cloves, chopped

  • Thumb size piece of ginger

  • 2 tbsp cider vinegar

  • 1-2 tbsp tamarind paste

  • 9 Kashmiri red chillies (whole)

  • 2 tsp mustard seeds

  • 1 tbsp cumin seeds

  • 2 tsp coriander seeds

  • 3 cloves


  • Toast the spices in a dry pan until they become fragrant. Add them to a spice grinder/ mixer and blend. Add the rest of the paste ingredients and form a smooth paste.

  • Marinade the pork in the paste and rest for anywhere between two hours to overnight.

  • In a medium heavy pan, add in vegetable oil. Once hot fry off cinnamon and mustard seeds before adding the dry spices.

  • Add in sliced onions and cook down on a medium heat, for 10 minutes while stirring.

  • Next add the marinated meat and brown.

  • Top up with water or stock to just cover the pork and allow to simmer on a low heat until the meat is cooked through and tender - checking after 1 hour- add a splash of water if the sauce is too dry. Serve with rice and a cooling cucumber and tomato salad.

How To Make Pork Vindaloo

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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