Pork vindaloo

Contains pork – recipe is for non-Muslims only

Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry – decrease the number of dried chillies for less heat

  • Prep:15 mins
    Cook:55 mins
    plus 8 hrs marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 394
  • fat 26g
  • saturates 8g
  • carbs 9g
  • sugars 5g
  • fibre 2g
  • protein 31g
  • salt 0.3g


  • 1kg pork shoulder, trimmed and cut into bite-sized cubes
  • 3 tbsp vegetable oil
  • 2 large onions, finely chopped
  • 1 tbsp mild chilli powder
  • 250ml chicken stock
  • handful coriander leaves
  • cooked basmati rice, to serve
  • naan, to serve
  • 6 green cardamom pods
  • ½ tsp black peppercorns
  • 125ml red wine vinegar
  • 1 heaped tbsp finely grated ginger
  • 4 large garlic cloves, finely grated
  • 1 tsp golden caster sugar
  • 8 small dried chillies
  • pinch of ground cloves
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp turmeric


  1. To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.

  2. Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

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