Cook a Classic: Pork Vindaloo with Goan Vindaloo Masala
Serving
Cooking Time
Difficulty
- 500 gPork belly or shoulder
- 3 tbspVindaloo Masala
- 1Onion
- 1 tbspOil
- 1 tbspVinegar
- 3/4 tbspSalt
- 1/2 CupWater
- 1/2 tbspSugar
- 1Marinate the Pork
In a bowl, combine pork cubes with Vindaloo Masala, vinegar, a pinch of salt, and a splash of water to coat.
Let it marinate for at least 30 minutes. For deeper flavor, refrigerate it for a few hours or overnight. - 2Sauté the Onion
Heat 1 tbsp oil in a deep pan over medium heat. Add the sliced onion and cook until golden and soft (6–8 minutes). This adds natural sweetness to balance the spice.
- 3Add the Pork
Add the marinated pork to the pan. Stir well to combine with the onions. Cook for 5–7 minutes, until lightly browned and aromatic.
- 4Simmer the Curry
Add ½ cup water and ½ tsp sugar to the pan. Stir. Cover and let it simmer on low heat for 30–40 minutes. Stir occasionally. Add a splash of water if it gets too dry. Cook until the pork is tender and the sauce becomes thick and rich.
- 5Taste and Adjust
Taste the curry. Adjust salt, vinegar, or sugar to your liking. Make it bolder or milder—your call!
- 6Serve and Enjoy
Serve hot with steamed rice, naan, or crusty bread. Garnish with chopped cilantro if desired.
A Few Tips
- Want it dry? Cook uncovered for the last 10 minutes to reduce the sauce.
- Add boiled potatoes in the last 10 minutes for extra comfort.
- Leftovers taste even better the next day!
Pork Vindaloo is bold, tangy, spicy—and full of flavor! It’s one of Goa’s most loved dishes, and now you can make it easily at home with Indian Pantry’s Goan Vindaloo Masala.
This dish is perfect for a cosy meal or to impress friends. It tastes even better the next day! And remember—you don’t have to stick to pork. This masala works great with veggies, seafood, tofu, or even mushrooms. So go ahead and give it a try. Cook it your way. And enjoy every bite!
