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Curried Pork with Vindaloo


From a Penzey's catalog

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  • 1 lb boneless pork tenderloin cut into 1/2" to 1" cubes
  • 1/4 cup malt or cidar vinegar
  • 1 tsp. kosher flake salt
  • 2 TB. canola oil or ghee
  • 1 onion, chopped
  • 4 cloves fresh garlic or 1 tsp. MINCED GARLIC
  • 2/3 cup unsweetened coconut milk (a light one with less fat works.
  • sour cream (optional)


Servings 4
Preparation time 15mins
Cooking time 35mins


Step 1

Mix together the vindaloo, malt vinegar and salt into a paste and set aside.

In a large pot, heat the oil or ghee over medium-high heat. Add the onions and garlic (if using fresh garlic) and lightly brown. Add the vindaloo paste and stir for about 3-5 minutes. A lot of the vinegar will evaoporate, thickening and stiffening the paste, which flavors the oil. Add the meat, stirring to cover it with the paste and searing it for about 2 minutes. Add the coconut milk and garlic (if using dried garlic) and stir to deglaze the pot. Reduce the heat to a low simmer and stir occasionally until the meat is cooked and tender, about 7-10 minutes. Serve over jasmine or brown rice.

Cut heat with sour cream, if necessary


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