Tested till perfect Pork Vindaloo

Pork Vindaloo

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lblean boneless pork shoulder butt
  • 2 tbsp 2tbspall-purpose flour
  • 2 tsp 2tspground cumin
  • 1-1/2 tsp 1-1/2tspground coriander
  • 1-1/2 tsp 1-1/2tspground turmeric
  • 3/4 tsp 3/4tspground cardamom
  • 1/4 tsp 1/4tspground cinnamon
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchground cloves
  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, chopped
  • 6 6cloves garlic, sliced
  • 1/4 cup 1/4cupwhite vinegar
  • 1 tbsp 1tbspgingerroot, minced
  • 1 tbsp 1tbspgrainy mustard
  • 1/4 tsp 1/4tsphot pepper flakes
  • 2 cups 2cupschicken stock
  • 2 2bay leafbay leaves
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Trim any fat from pork; cut meat into 1-1/2-inch (4 cm) cubes. Place in bowl. In separate bowl, mix together flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves; sprinkle half over pork, tossing to coat well.

In large heavy saucepan, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as necessary. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Add remaining spice mixture, onions, garlic, 2 tbsp (25 mL) of the vinegar, the ginger, mustard and hot pepper flakes; cook, stirring, until onions are softened, about 6 minutes.

Pour in chicken stock and remaining vinegar; bring to boil, stirring to scrape up any brown bits. Return pork and any accumulated juices to pan; add bay leaves. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Uncover and simmer until pork is tender and sauce is thickened, about 15 minutes. Discard bay leaves.

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