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Pickled Pork Vindaloo Recipe

The description 'Vindaloo' is generally misused in Britain; often just seeming to denote the hottest curry produced by an Indian restaurant. The dish, in fact, comes from a time when Goa was a Portuguese colony; the name being derived from their word for vinegar - an essential ingredient.

This preserve should be kept in a sterilised kilner-type jar, and will keep for many months in a fridge. Use as required as a side dish and to pep up bland curries.

Make sure that the meat is always completely sealed with fat.


- 1.4 kilos/3lbs fresh Belly Pork Rashers, with the rind removed
- 2 big Onions, peeled, then quartered and sliced
- 2 big or 4 medium cloves of Garlic, peeled and chopped
- 140ml/5 fl oz Sunflower or Groundnut oil
- 110g/4oz Hot Curry Paste this will produce a heat acceptable to all, so use more if preferred
- 1 * 400g tin of chopped Tomatoes and their juices
- 180ml/6 fl oz Wine Vinegar
1 rounded teaspoon sugar (5ml)

Equipment needed: A big flame-proof casserole, stainless steel if possible, with a close-fitting lid. A 2 litre Preserving Jar, or several screw-top honey-type jars (see Lemon or Lime Pickle (q.v.) for the sterilising method)


1. Cut the Pork into 5cm/2in pieces.
2. Over a medium heat, fry the onions and garlic, in the oil, until they soften – about 5 minutes.
3. Add the paste and mix well in.
4. Raise the heat, then add the pork pieces turning them around so they seal.
5. Add the tomatoes, sugar and vinegar, and bring the mixture to the boil.
6. Remove from the heat, cover, and set aside for a few hours (or overnight if preferred) for the flavours to amalgamate.
7. Heat the oven to 150°/300°/Gas 2. Bring the mixture to simmering point on the top of the cooker.
8. Then cook, cooked, in the oven for 90 minutes.
9. Cool completely, then pot and keep, in covered jars, in a cool dark place.
Refrigerate once opened.

Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - available from

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