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Pork Vindaloo

Servings: 4 servings
Author: Jennifer Locklin


  • Marinade:
  • 1 Tablespoon red pepper flakes
  • 1 Tablespoon fresh ginger minced
  • 1/3 cup apple cider vinegar
  • 10 cloves garlic minced
  • 2 teaspoons Garam Masala Spice Blend see below
  • Main Ingredients:
  • 2 Tablespoons vegetable oil
  • ¼ cup cilantro chopped
  • 3 onions diced
  • 2 Tablespoons reserved marinade
  • 2 pounds pork chops cut into cubes
  • 1 cup chicken broth
  • 1 teaspoon brown sugar
  • 12 baby potatoes quartered or thick slices
  • 1 cup tomato sauce
  • S&P to taste


  • First, combine marinade ingredients in a medium bowl and whisk to combine. (this will be fairly thick) Place pork cubes in a large Ziploc bag and pour marinade over meat. Seal bag well and place on a plate or mixing bowl (in case of leakage) in the refrigerator for several hours or preferably overnight.
  • When ready to cook, heat oil over medium heat in a large, heavy-bottomed saucepan or iron skillet. Add onions and fry, stirring often, to a light golden brown color. Add the pork and continue sautéing, stirring often, until meat is browned.
  • Stir in 2 tablespoons reserved marinade, chicken broth, and tomato sauce. Bring to a boil, then reduce to a simmer and continue cooking for about 15 minutes, stirring occasionally.
  • After 15 minutes, stir in uncooked potatoes and continue simmering an additional 15 minutes or until the meat is cooked through. (You may cover the saucepan with a tight fitting lid and place in a 350 degree oven for about 30 to 45 minutes at this point, if you prefer.)
  • Season with salt and pepper, to taste and serve warm.