PORK‎ > ‎


This may look labor intensive but if you organize the ingredients before you start it is a simple process.

2 teaspoons of cumin seeds
2-3 dried, hot chilies
1 teaspoon black peppercorns
1 teaspoon cardamon seeds (I skip these as I don't like the taste)
3 inch piece of cinnamon stick or a tablespoon in ground cinnamon
1 1/2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds (fennel)
5 tablespoons white wine vinegar
1 1/2  to 2 teaspoons of salt
1 teaspoons light brown sugar

10 tablespoons vegetable oil
2 medium onions, peeled and sliced into fine rings

4-6 tablespoons plus  1 and 1/3 cups of water

2 pounds of boneless pork shoulder cut in 1 inch cubes

1 inch cube of fresh ginger, peeled and coarsely chopped
1 small whole head of garlic, peeled

1 tablespoon of ground coriander
1/2 teaspoon of turmeric


Grind the cumin, chilies, peppercorns, cardamon, cinnamon, mustard seeds and fenugreek seeds together in a spice grinder. Put them in a medium size bowl and add the salt and sugar. Set aside.

Heat oil over medium heat and cook onions, stirring frequently until brown and crisp. Remove the onions with a slotted spoon to a food processor or blender. Add 2-3 tablespoons of water and puree. Add this to the spice mixture. This mixture is the vindaloo paste and can be made ahead and frozen.

Put the ginger and garlic in a food processor/blender with 2-3 tablespoons of water and blend until it is a smooth paste.

Dry off the meat cubes and brown them in the remaining oil, a few at a time, on all sides. Set them aside as they are done.

Lower the heat and add the garlic and ginger paste to the oil in the pan and stir for a few seconds. Add the coriander and turmeric.

Return meat to the pan along with any juices that have accumulated.  Stir in the spice paste and 1 cup of water. Bring to a boil, cover and simmer for an hour or until pork is tender. Stir a few times.

Serve over rice.