Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Pork Vindaloo

Print recipe & shopping list
Pork Vindaloo
Submitted by:
Makes: 4 servings adjust



  • 9 cloves Garlic, coarsely chopped
  • 2 inches Ginger, peeled and coarsely chopped
  • 2 tablespoons Cider Vinegar
  • 12 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Red Pepper Flakes
  • 1 tablespoon Paprika
  • 2 teaspoons Salt

Step 1

In a food processor, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt. Blend well.


  • 2 pounds Pork Shoulder, trimmed fat and cut into 1 1/2 inch pieces

Step 2

Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temp for 1 hour.


  • 1 inch Tamarind Pulp

Step 3

Place tamarind in a bowl with 1 cup of hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.


  • 14 cup Olive Oil
  • 3 inches Cinnamon Stick
  • 5 Cloves
  • 4 Green Cardamom Pods
  • 1 teaspoon Black Mustard Seeds, coarsely crushed

Step 4

In a large saute pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes.


  • 1 cup Onion, finely chopped

Step 5

Add onion and cook, stirring often, until lightly browned, about 5 minutes.

Step 6

Add pork and cook, turning until lightly browned, about 6 minutes.


  • 2 cups Cooked Rice

Step 7

Add tararind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Serve over cooked rice.
Kitchen Monki sign up