Recipe courtesy of David Rosengarten

Traditional Pork Vindaloo

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  • Total: 4 hr 15 min
  • Prep: 2 hr 30 min
  • Cook: 1 hr 45 min
  • Yield: 6 to 8 servings.
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1 1/2 teaspoons tamarind concentrate*

1/4 cup hot water

1/2 teaspoons cumin seeds

1/2 teaspoons black mustard seeds

1/2 teaspoons coriander seeds

2 curry leaves (available in Indian and specialty food stores)

1 3 -inch cinnamon stick

1/2 teaspoon peppercorns

6 garlic cloves, halved

2 medium fresh hot green chilies, seeded

2 tablespoons chopped ginger

2 tablespoons, plus 1/2 cup mustard oil*

2 pounds boneless lean pork, cut in 1-inch cubes

1/2 cup thinly sliced onions

1 1/2 teaspoons ground turmeric

1/2 teaspoon cracked fenugreek seeds

2 teaspoons Indian chili powder

1 1/2 teaspoons ground coriander

1/2 teaspoon salt

1/2 cup cider vinegar

1/4 cup water


1 cup finely-chopped onions, sauteed in 2 tablespoons vegetable oil until crispy brown

1/4 cup finely-chopped fresh cilantro


  1. In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight. 
  2. In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.

Cook’s Note

*Available in Indian and specialty food store