Pork Vindaloo Pork Vindaloo

[migration] empty title 221 Image by: [migration] empty title 221 Author: Canadian Living

  • Portion size 6 servings


  • 3 lbs lean boneless pork shoulder butt
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 1/2 teaspoon ground turmeric
  • 3/4 teaspoons ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch ground cloves
  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 6 cloves garlic sliced
  • 1/4 cup white vinegar
  • 1 tablespoon gingerroot minced
  • 1 tablespoon grainy mustard
  • 1/4 teaspoon hot pepper flakes
  • 2 cups chicken stock
  • 2 bay leaves


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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Pork Vindaloo