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Pork Indyal/ Vindaloo

Updated: Apr 1

Flavourful and Aromatic Pork Indyal/ Vindaloo. The combination of spices and vinegar gives the pork a delicious tangy and spicy kick. Slow cooking enhance the flavours .

East Indian Vindaloo recipe 2


1 kilo 200 grams Boneless pork

Clean and wash well. Add salt , turmeric powder and vinegar. Keep for 40 minutes and wash off well. Pat dry.

Ingredients for the Vindaloo masala

25 dry kashmiri Chillies

1 tsp pepper corn

1 tsp cumin seeds

30 gms garlic cloves

1/4 cup white vinegar


1 and 1/2 tsp white vinegar

Salt to taste

2 tsp of good whiskey ( optional)

1/4 tsp sugar


Deseed the kashmiri Chillies and cut them into pieces. Soak the cumin seeds, turmeric powder , garlic cloves, pepper corn in vinegar for 10 mins.

Grind all of this to a paste with just enough water.

Add this masala to the pork . Marinate for at least 8 hrs ( previous night, refrigerated)

Remove , allow to come to room temperature. Add a cup of water , then cook on high flame till it comes to a boil. Lower the flame and cook till almost done. Add salt to taste, 1 and 1/2 tsp vinegar , sugar and the whiskey. Cook till done. Best eaten the next day.

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