Goan · Lunch, Dinner

Goan pork vindaloo

Lean pork slow-simmered in a sharp vinegar-garlic-chilli marinade, Goa's best-known curry.

Calories

502 kcal

Protein

39 g

Carbs

54 g

Fat

14 g

Prep

20 min

Cook

35 min

Per serving, for one person.

• Gluten free
• Dairy free

Ingredients

• 160 g Pork tenderloin
• ½ onion Onion
• 2 cloves Garlic
• 5 g Ginger
• 1 tbsp Vinegar
• 55 g Basmati rice
• ½ tbsp Sunflower oil
• 1 tsp Chilli powder
• 1 tsp Cumin seeds
• ½ tsp Cinnamon
• ¼ tsp Salt

Method

1. Blend garlic, ginger, vinegar, chilli powder, cumin and cinnamon into a paste, and marinate the pork in it for at least 30 minutes.
2. Heat the oil and cook the onion for 8 minutes until golden.
3. Add the marinated pork with its paste and cook 5 minutes, stirring, until browned.
4. Add a cup of water, cover and simmer 25-30 minutes until the pork is tender and the sauce has thickened.
5. Rinse the rice and simmer in twice its volume of water for 15 minutes; serve alongside.

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