Pork Vindaloo or Vin d’alho is the most popular curry-style Goan/Indian dish of Portuguese origin. It literally means a sauce made from wine (Portuguese vinho) and garlic (Portuguese alho).

This pork dish was added into the Indian culinary culture with the arrival of Portuguese colonizers in the fifteenth century Portugal ruled Goa.

Greetings from my desk!

It’s early. Pre-dawn. My most favourite time as some of you already might know. Just as the twittering of early birds and before the whirring of buses and cars takes over, I begin to write down a new recipe. I have spent months (in the case of Vindaloo, 2 years) working at my desk and kitchen, to get the best version for my blog – an iconic recipe from my homeland – a recipe of three previous generations of my family.

Turning pages of my paternal Grand Uncle Isidore Coelho’s cookbook “The Chef” I had little doubt that I wanted to recreate his recipe for “Pork Vindalu” “as he called it. For the purpose of my recipe, I call it “Pork Vindaloo”.

For me, this recipe stirs many an emotion, probably because this was a curry that was quite often picked by my mother to be cooked for a Sunday family lunch but was never cooked.

Not much I can say with any clarity as to why it was never cooked except that I am grateful beyond words that my dear departed parents gifted me with their own copy of the “The Chef” before I arrived in Australia, it being gifted to them by ‘Isidore Coelho’ himself at their wedding sometime in the late 1930s or early 1940s.

The cookbook, “The Chef”, now almost an antique, holds a place of pride in my study (on my desk literally), with a collection of delicious recipes, all of which are close to my heart and will never go out of vogue. Thank you, Uncle Isidore!

Probably silly not to mention it, Grand Uncle Isidore Coelho has three special recipes for Vindalu – all using pork. I will stay well on track as I am going to use ‘pork’ as my protein choice, as an authentic Vindaloo is only ever made with pork.

I am so excited to share the best version I could come up with for my blog, that is tried and tested for over 2 years and given a tick of approval by my team of taste testers.

I would be thrilled to see this recipe being used by many kitchens in Australia and around the world – a dream so close to my heart!!

Pork Vindaloo aka Pork Vindalu is a classic, iconic Goan non-vegetarian dish. You will find different versions of it at most Indian restaurants in India and across Britain.

The taste of Pork Vindaloo is often misunderstood as it has a reputation of being spicy and fiery. In my opinion, this vindaloo is anything but fiery, as I adjust the spices to my taste.

An authentic Pork Vindaloo is almost always made with pork. I would like to say, a good vindaloo looks rich red in colour, it should be medium-hot at most, slightly tangy, rich with a concoction of blended Kashmiri chillies and aromatic spices.

The main ingredients in the Portuguese version of Pork Vindaloo are chunks of pork, red wine and garlic cooked until tender, in a chilli wine-based sauce.

The Goans adapted with the locally sourced palm vinegar (made from coconut toddy) and added a few more ingredients such as Kashmiri chillies (more for the deep red colour than heat), fresh ginger (for the zing), sugar (to temper the tang) and some fragrant sweet spices such as cinnamon, cloves and cardamom, which explain its sweet zingy flavour.

This Vindaloo is inspired by my dear Uncle Isidore, author of the famous Mangalorean cookbook “The Chef”, albeit with many of my tweaks and personal touches. It is piquant but not necessarily burning hot. What makes this curry stick out is it packs a punch but not so much heat!!

In a nutshell, this ‘Vindaloo” is a true hybrid using pork as the protein. It is cooked with lashings of vinegar, loads of garlic and spices such as Kashmiri chillies, cumin seeds, cloves and cinnamon. The taste of this Vindaloo will tingle your tongue with a little tang from the vinegar and moderate spice from Kashmiri chillies, fresh ginger and black pepper. A slight sweetness from the white/brown sugar should leave you wanting more!!

Serve the ‘Vindaloo’ with hot steamed white/brown Basmati rice. I also love it served with soft white dinner rolls (see photo below) similar to the leavened bread rolls served with Indian curries. Mangalore Sannas also make an authentic festive pairing.

I smile every time I see a ‘Vindaloo’ recipe cooked with any other meat than pork. This is probably because traditionally, Vindaloo in Goa is prepared only with pork.

I have tried various cuts of pork from loin, belly, scotch fillet, leg, shoulder and just as many combinations of these cuts, in order to come up with a curry that is not loaded with fat.

I have cooked with the most popularly sold cuts in the large supermarkets (Woolworths and Coles) known as pork loin and pork shoulder. Results: Average.

I have also used a combination of pork belly and pork scotch fillet because the marbling in both cuts keeps the meat juicy during the slow cooking. Results: Good but not best!

Not to forget, I have also cooked with just the pork belly. My taste testers felt the pork belly was too fatty for this recipe and did not give me a tick of approval. Pork belly is the richest cut of pork with heavy marbling and as the fat renders into the curry, the vindaloo gets too rich. So, please avoid cooking only with pork belly unless of course you love the taste of a fatty vindaloo. Results: Too rich and loaded with fat! I guess it’s a personal preference!

So, what cut of pork is best to make this Pork Vindaloo?

After trialling tirelessly for over 2 years with various cuts mentioned above and countless failures (too much fat, too little fat, no flavour, too expensive etc.,), I have settled for a cut known as pork scotch fillet and in my opinion, the recipe yields the best results with this cut, while being cost effective.

What is pork scotch fillet?

• It’s a boneless cut from the neck and shoulder area (aka pork neck, collar butt or Boston butt). Butt is an old English term and refers to the widest part of the pig and not the rear!!, the widest part being the shoulder of the pig!
• It’s a lean cut with more marbling than the loin and easily absorbs the delicious flavours of this Pork Vindaloo.
• It’s a succulent cut of pork and is most suitable for slow cooking/stews/braising, like in this Pork Vindaloo because the fat keeps the meat moist, and tender during slow cooking.
• It’s flavoursome due to higher inter-muscular fat content.
• It’s economical and good value for money. Sold as steaks at Woolworths and Coles for $6.00 for a 300g pack.

Like most of my curries, this Pork Vindaloo is entirely made from scratch, including a homemade Mangalorean style vindaloo paste. My homemade vindaloo paste has an intense flavour with a vivid red colour and is tailored to this Pork Vindaloo.

Here’s what goes into making the Pork Vindaloo.

• Pork Scotch fillet – Traditionally, vindaloo is made from a cut with good amount of marbling (pork scotch fillet, pork neck or a combo of pork neck and pork belly) but not too much marbling (pork belly or pork loin). Too little marbling and the meat is dry, too much marbling and your dish is too rich.

• Slit green chillies – Long, narrow, deep green in colour and mildly spicy. Added for subtle heat and flavour when cooking the pork. To reduce heat, deseed them before adding. Find at: South Asian green grocers or Harris Farm markets.

• Chopped onion – Makes a good flavour base and thickens the sauce. I have added one medium chopped onion (160g) which in my opinion is sufficient for 1kg – 1.2kg beef. Increase the onion proportionately if you are cooking with more pork.

• Minced garlic – A dominant ingredient and I have gone strong with garlic. To amplify the garlic flavour, I like to add half the garlic to the blender for the vindaloo paste and the other half directly during marination to sharpen the garlic flavour.

My version of Pork Vindaloo is entirely made from scratch, including a luscious homemade vindaloo paste. My homemade vindaloo paste has an intense flavour with a vivid red colour and is tailored specifically to this Pork Vindaloo.

Pork Vindaloo requires time to prep the herbs and spices, all of which are simple Indian pantry ingredients. Palm vinegar is the only ingredient which calls for a special trip to the shops (check below to see where you can find palm vinegar in the Ryde area).

This vindaloo paste will yield a medium spicy, rich red colour piquant curry and it is not burningly hot. Note: Vindaloo without spiciness is like a cake without enough sweetness!!!

To put it in a nutshell, this Pork Vindaloo is spicy yet not too spicy, tangy yet not too tangy, rich yet not too rich, with bold flavours of Kashmiri chillies, garlic, palm vinegar and the aromatics. To me, it’s one of the best versions of a Vindaloo that I have eaten!!

Here’s what goes into making the Pork Vindaloo:

• Dried Kashmiri chillies & long red chillies

• • Dried Kashmiri chillies (16 – 19) – A key spice in Vindaloo, for rich red colour, smoky flavour and that famous Vindaloo style rounded heat. They are mild and you can use a good quantity (16 -19). The recipe calls for 16 chillies however, you may increase by a couple more. Important: You may deseed half the Kashmiri chillies, if you prefer the vindaloo to have low heat.

Also used in: Mangalorean Christmas Special Pork Indad, Mangalorean Spicy Beef Curry

• • Dried long red chillies/hotter dried red chillies (3) (Byadgi chillies (Bedgi Mirchi) – Another key spice in Vindaloo that jacks up moderate heat. Add 1 or 2 extra for a slightly spicier vindaloo. Trim the stems and split them after dry roasting, so they fit snug in the small blender jar. Important: You may deseed the chillies, if you want the vindaloo to have low heat. Best substitute: Kashmiri chilli powder (no need to roast). The recipe calls for 3 heaped tbsp. and that’s what my family likes. You may decrease or increase to your taste. If in doubt, taste halfway through cooking and you can always add a little extra, if you like it spicier. Find at: Indian grocery stores (sold as Kashmiri chillies (curly looking) and long red chillies (flat and no curls) or some Asian grocery stores (in their Indian section). Kashmiri chilli powder is also sold at some Coles Supermarkets (Indian section).

• Aromatic whole spices – green cardamom pods (Elaichi) and cloves (Lavang) – A must in vindaloo for floral notes and depth of flavour. Add the pods and cloves whole and remove at the end of cooking, if necessary. We, while growing in India, were taught to pick them while eating and set them aside on the plate. Find at: Most large supermarkets in Australia, such as Woolworths and Coles. All Indian grocery stores and some Asian grocers (in their Indian section).

• Palm vinegar – Staple condiment in Goan cuisine. It is a natural vinegar made from fermented sap of palm trees.
  • Find at: If you live in the Ryde area of Sydney, find at Top Ryde City Shopping Centre in a large vegetable supermarket called The Growers, Level LG2 (near Kmart). The brand is “Mother’s Best” Palm Vinegar – 750mL bottle (product of Philippines).
  • Find at: Macquarie Shopping Centre, North Ryde – Miracle Supermarket (Chinese grocery store with many obscure ingredients for your next Asian cooking), Shop 3508, Level 2, next to Daiso, close to the Krispy Creme Store, albeit a different brand!!
  • Best Substitutes: White wine vinegar (mellower and more rounded taste) or white vinegar (sharp taste). The recipe calls for 220mL, but I would really urge you to use your discretion and add to suit your taste.

• Black peppercorns – Adds a layer of warmth and heat along with other whole spices and Kashmiri chillies. The recipe calls for 1½ tsp. and it works well for this recipe without overpowering the chilli heat.

• Cumin seeds – A vindaloo essential and this vindaloo recipe calls for cumin in a seed form. Please do not use pre-ground cumin powder as it will vary the flavour of the final dish. It is crucial to toast the seeds lightly first and then powder them along with other whole spices. Do not brown the seeds as browning will impart a slightly different flavour into the final dish.

• Black mustard seeds – Small black seeds (similar size as the brown and yellow mustard seeds). Adds a wasabi-type pungency when ground along with other ingredients and is a vital ingredient in this recipe.

• Cinnamon powder – A warming spice that adds flavour without the spicy heat.

• Turmeric powder – Commonly used ground spice in Mangalorean and Goan cooking. In this Pork Vindaloo, turmeric adds golden hues to the rich red colour of Kashmiri chillies.

• Kosher salt – Love its delicate taste. The recipe calls for 1 tbsp. Kosher salt, but please feel free to add more to taste. I have added the salt to the vindaloo paste however, you may add salt in Step 6 during cooking. Substitute: Table salt, sea salt or iodised salt to your taste.

• Sugar – A touch of white sugar adds a little sweetness to balance the spicy sauce. Substitute: Light brown sugar. Works well, but you will end up with a slightly darker shaded vindaloo than my photos.