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4 Comments Want to make a rich and spicy pork curry? This vindaloo is not complicated and absolutely delicious. You can make the curry with pork shoulder (Boston butt), chicken thighs, or lamb. Beef can also be used, though it’s not traditional. If you do make beef vindaloo, keep in mind it will need a much longer cooking time.
Table of contents
Why You’ll Love This Recipe
This easy recipe for pork vindaloo is perfect for meal prep. The flavors get even more intense after having kept it in the fridge for a day. Freezing is also great for this dish. It has bags of flavor and you can make it as spicy as you want.
Recipe Ingredients
The first time I made this pork vindaloo was together with a friend back in 2013. It has since become a site favorite, but it was definitely time for updated photos. So last week, during another cooking session with Esmee, we decided to remake the vindaloo. Dinner was sorted, and we got new photos too!
What do you need for vindaloo? It takes quite a few spices, so don’t be intimidated by the long list.
- Pork shoulder (Boston butt) – You can also turn this into a chicken vindaloo
- ginger
- garlic – you will need a head of garlic for this
- onion
- Red chili peppers – How spicy your curry turns out depends largely on which peppers you use.
- other spices – coriander, cumin, cayenne, garam masala, fenugreek
- Canned diced tomatoes
- Coconut cream block (santen) – This solid block of coconut is sold in the Asian section of most supermarkets. You can replace it with coconut milk, but keep in mind that coconut milk is much thinner, so the curry will turn out less thick. Santen melts into the curry and helps it thicken beautifully.
- Apple cider vinegar – Vindaloo is known for its sweet-and-sour flavor, so vinegar is essential. The type of vinegar you use does influence the final taste. Personally, I think apple cider vinegar works best.
What Is Pork Shoulder (Boston butt)?
You probably know pork shoulder (or pork neck) best from pulled pork. It’s generally a more affordable cut of meat, but very versatile. I love pulled pork, but since pork shoulder usually comes in large pieces (about 4 pounds/2 kilos), I often use half for pulled pork and the other half for making pork vindaloo. It’s also a popular cut for making dishes like babi pangang (roasted pork shoulder)
How To Make Vindaloo
To make this spicy curry, you start by preparing the curry paste. This includes ginger, garlic, onions, and fresh chili peppers. The type of peppers you choose will determine the heat level. Regular red chilies from the grocery store aren’t usually very hot, but small bird’s eye chilies (rawit) are much spicier and will definitely kick up the heat.
Once the paste is ready, sear the meat until nicely browned. If you’re cooking a large amount or using a smaller pan, do this in batches. Add the curry paste and sauté briefly. Then stir in the spices and let them cook a bit before adding the diced tomatoes and remaining ingredients. Lower the heat and let the curry simmer for about 2–3 hours, until the meat is tender.
At the end, stir in the coconut block (santen) and let it melt into the curry. If you’d like a milder flavor, you can add a bit more santen.
FAQ Pork Vindaloo
Traditionally, vindaloo is known as a fiery curry, but the heat level depends on the type and amount of chili peppers you use. Using mild red chilies will give you a flavorful but less intense curry, while bird’s eye chilies (or other hot peppers) will make it much spicier. You’re in control of the heat!
Yes! In fact, vindaloo often tastes even better the next day because the flavors have had time to develop. Store it in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Pork shoulder (Boston butt) is traditional and works beautifully because it becomes tender after slow cooking. Chicken thighs and lamb are also great options. Beef can be used, but it will require a much longer cooking time to become tender.
Absolutely. Swap the meat for hearty vegetables like cauliflower, potatoes, or eggplant, or add canned chickpeas or lentils. Just keep the cooking time shorter since veggies don’t need as long as meat.
Yes! The vinegar is what gives vindaloo its signature tangy flavor. Apple cider vinegar works best, but you can substitute it with white wine vinegar or rice vinegar if needed.
Yes to both! In the slow cooker, cook on low for 6–8 hours. In the Instant Pot, you can pressure cook it in about 40 minutes, then let it naturally release for the best texture.
Perfect Side Dishes
Vindaloo on it’s own does not have a lot of vegetables. Not counting the tomatoes. I love serving it with green beans, but it also pairs well with something like pumpkin chutney or a sweeter chutney like apple and pear chutney. I generally serve the pork curry with brown rice or cauliflower rice. Ik ben ook dol op jackfruit rendang. Heel anders weer maar een vegetarisch alternatief!
Vindaloo (Pork Curry)
Ingredients
- 1 kilo pork shoulder or pork chops cut into chunks, or chicken thighs (do not use chicken breast, it will dry out)
Curry Paste
- 1 piece fresh ginger about 7 cm sliced
- 1 bulb garlic yes, the entire bulb, not just one clove!, all cloves peeled
- 4 onions roughly chopped
- 3 red chili peppers roughly chopped – leave the seeds in if you like it spicy, remove them if you prefer it milder
Spices
- 2 tbsp ground coriander
- 1.5 tbsp ground cumin
- 1 tbsp smoked paprika powder
- 3 tsp cayenne pepper
- 2 tsp garam masala
- 2 tbsp fenugreek
Other
- 2 cubes chicken stock
- 800 grams diced tomatoes 2 cans
- 75 grams coconut cream block santen
- 150 ml apple cider vinegar
- Olive oil for frying
How to make vindaloo
- Blend the ginger, garlic, onions, and chili peppers into a paste using a blender or immersion blender. Add a little olive oil if needed to make it smooth.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and sear the meat until browned on all sides. If you have a lot of meat, do this in batches.
- Add the curry paste to the pan with the meat and stir until fragrant. Stir in the coriander, cumin, smoked paprika, cayenne, and garam masala. Cook briefly to release the flavors.
- Stir in the diced tomatoes, fenugreek, and bouillon cubes. Mix well.
- Pour in the apple cider vinegar, stir well, and bring to a boil. Lower the heat, cover with a lid, and let simmer gently for about 1.5 to 2 hours until the meat is tender.
- Add the coconut cream block (santen) at the end and let it melt into the curry to thicken and balance the flavors.
Notes
- You can make the vindaloo both in a slow cooker or in a Dutch oven
- Slow cooker: add all the ingredients to the slow cooker and stir through. Turn on low and let it simmer for around 7-8 hours. Check if the meat is tender and serve with rice.
- Dutch oven: Follow the instructions above
- Freezing: You can freeze this dish easily in an airtight container or freezer bag. Will keep in the freezer for 3 months
- Kept in the fridge for 2-3 days.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Is it fenegreek powder or leaves?
He Darren, No it is the fenegreek (whole) spices. Not the ground ones although you can use that if that is the only thing available.
I have never seen Santen. Could I substitute coconut cream? Also, what type of chili peppers did you use?
Thanks
He Regan, Santen is basically a block of coconut cream so yes you can easily substitute it for coconut cream. The chili’s we used are the regular red ones. If you want things spicier use whatever chili you prefer!