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Meat, South and Southeast Asian

Pork vindaloo with basmati rice

Pork vindaloo with rice is a Goan dish for 4 people, ready in 90 minutes, rated easy, at about €3.00 per person. The pork simmers in a paste of garlic, ginger, vinegar and spices until it turns tender. The key is a slow simmer and the right balance between vinegar and sugar.

How about a Goan vindaloo tonight, tender pork in a tangy vinegar sauce with just the right kick, served with basmati rice.

Pork vindaloo with basmati rice
Total time
1 h 30
Difficulty
Easy
Cost per person
€3.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Vindaloo comes from Goa, India, where Portuguese traders left vinegar behind in local pots. Here the pork cooks low and slow in a paste of raw garlic, ginger and spices until it falls apart, in a tangy, spicy sauce that never drowns out the meat. Plain basmati rice cools down the heat with every bite.

This is a dish for an evening when you have time to let it simmer, or even better, made the day before for a dinner with adults. The chili level is up to you, vindaloo keeps its character even in a milder version. A good change from creamier curries, with a sharper sauce that cuts through a cold winter night.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Onion 2
  • Garlic 6 cloves
  • Fresh ginger 2 tsp

Pantry

  • Red wine vinegaroften in the pantry 6 tbsp
  • Chili powderoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 1 tbsp
  • Ground cuminoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Blend the garlic, ginger, vinegar, chili powder, paprika, cumin, turmeric and cinnamon into a thick paste.

    Adjust the chili powder to your taste, a vindaloo is still good even mild.

  2. Cut the pork into three centimeter cubes and coat it with the paste, then let it marinate. 30 min

    The vinegar tenderizes the meat, don't go past overnight or it will turn mushy.

  3. Brown the sliced onions in the oil over medium heat, then add the marinated pork and the sugar. 10 min

    The sugar balances the vinegar's acidity, a small spoonful is enough.

  4. Pour in half a glass of water, season with salt, cover and let it simmer gently. 50 min

    Stir from time to time and add a little water if the sauce starts to stick.

  5. Cook the basmati rice in salted water, drain it and serve it with the vindaloo. 11 min

    Plain rice is perfect to calm the heat, don't season it.

Our tips to get it right

  • Pick a well marbled pork shoulder, it stays juicy after an hour of simmering while a leaner cut would dry out.
  • Blend the spice paste with a splash of water if it's too thick to turn in the blender, it should coat the pork without running off.
  • Taste the sauce near the end and add a pinch more sugar if the vinegar still feels too sharp for you.

The variations

  • Swap the pork shoulder for boneless chicken thighs and cut the simmering time down to 30 minutes.
  • For a vegetarian version, replace the pork with potatoes and chickpeas, and simmer for about 25 minutes.
  • For kids, cut the chili in half and skip the cinnamon, the dish keeps its flavor without too much heat.

What to serve it with

  • Warm naan bread
  • Cucumber raita
  • Spiced black tea

Storage

Pork vindaloo keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make pork vindaloo ahead of time?

Yes, it's actually recommended. Make it the day before, the vinegar and spices mellow out and the pork tastes even better after resting.

Can you substitute the red wine vinegar?

Cider vinegar works well and gives a similar tang. Skip balsamic vinegar, it's too sweet for this dish.

How long should the pork marinate?

Thirty minutes is enough to flavor the meat without making it mushy. Don't go past overnight in the fridge.

Is vindaloo always very spicy?

No, the amount of chili is up to you without losing the dish's character. A milder vindaloo still tastes great thanks to the vinegar and spices.

How long does it take to make a pork vindaloo with basmati rice?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork vindaloo with basmati rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork vindaloo with basmati rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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