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Tonight, I made Vindaloo with pork. There is something about the combination of flavors that is like nothing else. Cinnamon and cardamom we typically use in the US for sweet dishes combined with savory spices like pastilla chili, garlic, cumin, then cayenne heat and brown sugar sweetness to balance it out...a combination that doesn't sound right but works together beautifully. One of my favorite dishes of all-time.
TobiasHelm TobiasHelm 41-45, M 5 Responses Feb 29, 2012

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There is a restaurant near me that makes a wonderful chicken vindaloo.
I haven't worked up the courage to cook it myself yet.

Gosh that sounds delightful! I truly appreciate a man that knows how to cook:)

I'm making some up today. Soon, the house will be filled with wonderful smells :)

Awesome, cheers

Vindaloo is a curry and braising is the technique. It can be made with lamb also. <br />
<br />
Pork Vindaloo<br />
<br />
Makes 4 servings<br />
<br />
2lb pork shoulder, cut in to 1 inch cubes<br />
½ cup vinegar<br />
Four dried pastilla or ancho chilis<br />
1 tablespoon paprika<br />
2 teaspoons fresh ginger, grated<br />
10 cloves of garlic, peeled, hard ends removed, smashed<br />
4 teaspoons ground cumin<br />
½ teaspoon black pepper<br />
½ teaspoon ground cinnamon<br />
¼ teaspoon ground cardamom<br />
¼ teaspoon ground cloves<br />
¼ teaspoon ground nutmeg<br />
<br />
¼ cup vegetable oil<br />
2 large onions, finely diced<br />
<br />
1 tablespoon brown sugar<br />
2 teaspoons salt<br />
Cayenne pepper to taste<br />
<br />
Soak chilis in vinegar for 30 minutes to soften. Place in a blender with garlic and ginger and puree until smooth. Add remaining spices and blend until combined. Pour over pork cubes and marinade for up to two hours.<br />
<br />
Heat oil over medium/high heat and sauté 10-15 minutes until golden brown. Add pork with marinade, bring to a boil, reduce heat, and simmer on very low heat until pork is pull-apart tender (about 1 – 1 ½ hours). Season to taste with sugar and salt. Serve over Basmati rice.<br />
<br />
This is an acidic dish and should be cooked in a non-reactive pot (stainless steel, enameled, or earthenware) to avoid a metallic flavor.

What's vindaloo and how is it made???