First post and recipe - Vindaloo Style Pork Curry.

First post and recipe – Vindaloo Style Pork Curry.

As I got on the bike this morning, it was 45 degrees and windy, even though the previous day had been in the mid 70’s. Typical unpredictable California winter/spring 🙂

Riding makes me hungry, so during the course of my ride I began planning the dinner recipe. The cold weather is what directed me towards this spicy pork dish. Now I haven’t had an authentic vindaloo pork dish before, which is why I’m not sure about the authenticity of this recipe (which I’ve modified to my liking) and that’s why I’m calling it a vindaloo “style” pork curry.


  • 3 teaspoons Cumin Seeds
  • 3 Whole Cardamon Seeds
  • 2 teaspoons black mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1.5 teaspoons red chili powder.
  • 3-5 glugs of white wine vinegar.
  • Salt to taste
  • 4-6 tablespoons of Ghee and Olive oil (I use half and half)
  • 1 large onion, diced.
  • 6-8 garlic cloves, minced.
  • 3 inch Ginger, fined chopped (I like to use a lot of ginger in pork dishes, but you can do with less)
  • 1.5 lbs Pork. I used a boneless country ribs meat, that I cut into 1.5 inch cubes.
  • 1 teaspoon tumeric
  • 2 tablespoons of Garam Marsala
  • handful of roughly chopped cilantro.


  1. Heat about 1 tablespoon of oil over medium heat. Once hot, then add the cumin, mustard seeds, cardamon and fenugreek seeds. Fry until the cumin sizzles/pops.
  2. Add onions. Fry for about 8-10 minutes until the onions then brown.
  3. Remove the onion and spice mixture from the pot and place into a food processor. Turn into a puree.
  4. Add oil to the pot and add pork pieces to the pot. Don’t overcrowd the pot (do this in batches) as this will prevent or slow down the maillard reaction that browns the meat and gives it that great flavor.  Brown one side for about 2.5 minutes before turning over.
  5. Once all the meat has been browned, add the ginger and garlic to the pot. Let it cook for 30 seconds or so until you can smell the garlic.
  6. Add the onion spice mixture to the pot. Also add the garam marsala, tumeric, chilli and salt at this point in time. Stir well and let this this cook for 3-4 minutes.
  7. Add the white wine vinegar and deglaze any burnt bits off the bottom of the pot.
  8. Add about 1/2 cup of water (you can add more if you want it to be more soupy). Bring to boil.
  9. Cover and simmer gently for about 45 mins to 1.5 hours (depends on your cut of meat) until the pork is tender.
  10. Add cilantro after turning the heat off and serve over brown rice or with roti/tortillas.



Finished dish. I added some thai/bird’s eye chilli slices to my plate to add some more heat to the dish.