Goan Pork Vindalho

Pork Vindalho, a very popular Pork dish in Goa cooked in a red masala. Tastes the best when kept to mature and consumed after 2-3 days.
  • Passive
    0 minutes
  • Prep
    20 minutes
  • Cook
    45 minutes
  • Servings
    5 people


For Vindalho Paste:-
  • 1/2 tsp cloves
  • 1 tsp Peppercorns
  • 1/2 inch Cinnamon stick
  • 1/2 inch Ginger Piece (roughly chopped)
  • 8 Garlic cloves (roughly chopped)
  • 1/2 tsp turmeric powder
  • 1/2 tsp Cumin seeds
  • 2 tsp Palm Jaggery (or granulated white sugar)
  • 1 tbsp Tamarind (1 small tamarind ball)
  • 10 Dry Kashmiri Chillies (for the red color)
  • 5 Byadagi red dry chillies (for the spice or use any spicy red chilies)
  • Vinegar (as required to grind the paste)
Other Ingredients:-
  • 500 grams Pork
  • 2 tbsp Oil
  • 1 Onion (chopped)
  • 1 Tomatoes (chopped)
  • 2 Green chilies (choppes)
  • Salt (as per taste)
  • 2 tbsp Feni (local palm feni or Vodka, optional)


  • 1 Grind the ingredients for vindaloo paste using sufficient vinegar till fine paste. Keep aside.
  • 2 In a pan, add oil. Fry the onions till soft. Add tomatoes and cook them till soft.
  • 3 Stir in the vindalho paste and green chillies and fry for a minute. (Don't brown the masala).
  • 4 Add the meat, fry for 2 mins. Add about 1 cup water and cover pan with lid and cook till meat is done. Adjust the salt. Add feni if using at the end and cook for the last 2-3 minutes. Serve hot with steamed rice.
  • 5 Tastes better when kept refrigerated for about 2-3 days, but make sure to heat it up everyday,cool and then refrigerate. This helps the meat to soak in the flavors and gives the gravy a thick consistency and a deeper red color.

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