Pork Vindaloo


Recipe Information

Total Time: 1 hour; 20 minutes active
Servings: 6

This richly flavored Indian curried pork stew is fabulous on day one but even better on day two.


  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin
  • 3 cups diced yellow onion
  • 2 tablespoons minced garlic
  • 2 pounds boneless pork loin, trimmed of fat and cut into 1/2- to 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (divided)
  • 1/2 cup red wine
  • 1/2 cup water
  • 1 14.5-ounce can crushed tomatoes
  • 2 tablespoons fresh cilantro, chopped


  1. In a blender or food processor, puree the ginger, garam masala, mustard seeds, cumin, onion and garlic. Set aside.
  2. Toss the pork pieces with salt and pepper. In a large Dutch oven or pot, heat 1 tablespoon oil and brown the pork pieces for a couple of minutes on each side. Remove the pork and set aside.
  3. In the same pot, heat the remaining oil over medium heat. Add the spice-onion puree to the pan and cook, stirring frequently, for 5 to 7 minutes. Stir in the wine, water, tomatoes and browned pork. Cover the pot and reduce the heat to a low simmer. Cook for about 40 minutes, stirring occasionally. Remove from heat and serve over basmati rice, garnished with fresh cilantro.

Serving Suggestion

This is a mild version of a popular Indian/Portuguese recipe; add a teaspoon (or more) of cayenne pepper or crushed red chilies or a tablespoon or two of sriracha sauce if you like it spicy. To make a vegetarian version, replace the pork with 3 to 4 cups of cubed red skin potatoes and add 1 cup of cooked garbanzo beans when you add the tomatoes to the pan. Substitute red wine vinegar for the red wine if you prefer.

Tips & Notes

Like most stews, leftover vindaloo is even better after the flavors have a day or two to meld, so save some for the next day’s lunch.

Nutritional Information

430 calories, 28 g. fat, 80 mg. cholesterol, 270 mg. sodium, 13 g. carbohydrate, 2 g. fiber, 28 g. protein