To me, this dish just screams India.  



  • 1 kg Pork shoulder diced
  • 1 kg Brown onions
  • 1 tbsp ginger and garlic
  • 1 tbsp chilli powder
  • 3 tsp cumin seed
  • 3 tsp coriander seed
  • 1 tsp clove
  • 1/3 cup coconut vinegar (you can use white wine vinegar)
  • Water to cover
  • Salt to taste



  1. Place the spices in a frying pan and toast them on a medium heat until they smell delicious.
  2. Place them in a coffee grinder and turn them into a powder.  You can use powdered spices if you don’t have a grinder.  Toast them just the same.)
  3. Mix the vinegar, garlic, ginger and spices together with 1 tsp of salt.
  4. Add this mix to your diced pork and massage them together.  It is best to let this marinate overnight, but an hour will do if you’re impatient like me.
  5. Place some olive oil or ghee in a pan and add the onions and 1 tsp of salt.  You need to cook these on a medium heat for a good 10 mins, until they are soft and golden, not brown.
  6. Now add your pork and stir to combine with the onions.
  7. Cook this for 5 mins, stirring occasionally.
  8. Now add enough water to just cover the meat, bring to the boil and then reduce the heat to a simmer.
  9. Cook for 1 hour, turning the heat up for the last 15 mins to reduce the liquid.  The final result should not be watery, but a lovely thick gravy.
  10. Check to see if you need to add more salt.
  11. Your Vindaloo is ready to eat. It tastes great with with rice, chapati, naan or crusty bread



Get In Touch

1 + 2 =

Spicy Steph

a little spicy, a lot of sass