Goan Pork Vindaloo


500gm of Pork Belly

6 Kashmiri Chilies (if you want it mild, deseed 3 chilies out of the 6)vindaloo spice

3 cloves

1 ½ inches Cinnamon stick

1 tsp. of Cumin seeds

½ tsp. Turmeric powder

2 tsp. Ginger & Garlic paste

15gm Tamarind

35gm of Dark Chocolate

3 tbsp. of Vinegar

Salt to taste


Cut the pork belly into big cubes, and keep it aside.

In a blender grind the chilies, cloves, cinnamon, cumin seeds till it forms powder. Then add the turmeric powder, ginger & garlic paste, tamarind and Dark Chocolate and grind with little water to make a thick paste. Then add the vinegar and give a quick whirl till amalgamatedMarinated meat

Tip: if you do not have Goan vinegar, use Balsamic Vinegar to get the authentic Goan flavor.

Marinate the pork cubes with the vindaloo paste and salt for at least 3 hours. For best results marinate it overnight.

Heat a saucepan and pour the marinated pork along with its vindaloo paste. Add sufficient water to form gravy consistency and cook on medium low heat till the meat is cooked and tender.

Tip: You can add a tsp of Cashew Feni (Goan Liquor) towards the final minutes of cooking for the authentic goan flavor. You could substitute Feni with dry red/white wine.

If you have patience and can wait for atleast 12-24 hours after cooking…it tastes amazing, Or else you can also enjoy it the same day.

Serve Hot and Enjoy with Sanaas or Bread or Steamed Rice!

Posted by

Hi, I'm Doreen Ivy Fernandes, I love cooking and trying techniques to make cooking very easy, tasty and interesting. I would like my readers to use some of my easy ingredients and techniques to get inspired to cooking new and different cuisines which they normally would not try to cook. If you have any questions or comments and would like to contact me, you are always welcome to email me at doreenivy25@gmail.com

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