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Flavorful Vindaloo Spicy Curry Recipe with Tender Pork Chunks Made Easy

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A rich and tangy vindaloo curry featuring tender pork shoulder chunks simmered in a spicy, flavorful sauce with malt vinegar and freshly toasted spices. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 pounds pork shoulder, cut into 1-inch chunks
  • 3 tablespoons malt vinegar
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 2 teaspoons red chili powder (adjust to heat preference)
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1 cinnamon stick (about 2 inches)
  • 4 whole cloves
  • 3 whole cardamom pods
  • 2 medium potatoes, peeled and cubed (optional)
  • 3 tablespoons vegetable oil (sunflower or canola)
  • Salt to taste
  • 1 to 1 1/2 cups water or stock (240–360 ml)

Instructions

  1. Marinate the pork chunks with 2 tablespoons malt vinegar, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, and a pinch of salt. Cover and refrigerate for at least 2 hours or overnight.
  2. Toast cumin seeds, mustard seeds, cinnamon stick, cloves, and cardamom pods in a dry skillet over medium heat for 2-3 minutes until fragrant. Cool and grind to a fine powder. Alternatively, use 1 tablespoon pre-ground vindaloo spice mix.
  3. Heat oil in a heavy-bottomed pot over medium heat. Sauté onions until golden brown, about 8-10 minutes. Add garlic and ginger and cook for 1-2 minutes until fragrant.
  4. Add ground spices, coriander powder, remaining red chili powder, and salt. Cook for 2 minutes, stirring to coat the onions.
  5. Add marinated pork chunks with marinade to the pot. Increase heat to medium-high and brown pork on all sides for 5-7 minutes.
  6. Add cubed potatoes if using. Pour in water or stock to just cover the pork and potatoes. Bring to a gentle boil.
  7. Reduce heat to low, partially cover, and simmer for 40-50 minutes until pork is fork-tender and sauce thickens. Stir occasionally and adjust salt and spice as needed.
  8. Add remaining tablespoon malt vinegar, stir, and let sit off heat for 5 minutes before serving.

Notes

Marinate pork overnight for best flavor and tenderness. Toast whole spices before grinding for maximum aroma. Brown pork in batches to avoid steaming. Adjust chili powder and vinegar to balance heat and tang. If sauce is too thick, add water; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: vindaloo, spicy curry, pork vindaloo, Indian curry, malt vinegar, tender pork, easy vindaloo recipe, homemade vindaloo

Find it online: https://emmaoven.com/flavorful-vindaloo-spicy-curry-recipe-with-tender-pork-chunks-made-easy/