Mother’s Day Special: Pork Vindaloo

Mothers. Mothers. Mothers. What can one do without them?

We all have that someone who means the world to us. I’m not trying to be bias because it is ‘Mother’s Day’ and say she is that someone. I honestly don’t believe mothers need a so called special day. Everyday should be a day for them where they are pampered and feel appreciated.

But my mother has taught me so much and I think I actually realized it all once I stepped out of my home two years ago.

Where the kitchen is concerned, I truly enjoy to learn and watch how she turns the most disgusting ingredients into dishes that are so appealing to the eye. Both she and her own mother and my other grandmum are definitely one of the reasons I’m totally in love with food today.

Anyways, this Mother’s Day I felt like doing something different which made my mum and grandmums super proud of me.

Marietta Gregg from Patience Brewster was happy to discover my blog and wanted me to celebrate Mother’s Day with them. Patience Brewster is an artist and designer of handmade and handcrafted unique gifts and ornaments. You can have a look at them here.

Now what a better way than to celebrate this day with food that has been passed down from generations and which has been praised by all our near and dear ones.

My Abba’s (granddad) aunt, Ms Lucy Pereira was another great food lover in the family and was the sole owner of therecipe sometime ago.  She has been featured in many cookbooks for this. It is most definitely a family treasure and everyone’s eyes light up when they hear that Pork Vindaloo is on the menu. She used to love to experiment and sometimes her dishes would either be a hit or miss.

My grandmum learnt the recipe from her and ever since then it’s been the hero of all our family get togethers and parties. Slowly in time, my mum learnt it, then the other aunts in my family and now I’m so honoured to be the new owner of the recipe.

For all of you who are new to this dish and never heard it before, Pork Vindaloo was originally from Portugal where it is a dish made with wine and garlic. But slowly it grew popular in India and the Anglo Indian, Goan and Mangalorean communities tweaked it a bit and came about with their own versions of the dish.

It can be made with any kind of meat be it chicken, mutton, beef or seafood.

This recipe is a fusion of the Anglo Indian, Goan and Mangalorean flavours that has got strong spices and is subtly sweet and sour. It has been tried and tested a million times.

Hope you all enjoy it 🙂

Print Recipe
Pork Vindaloo
Course main course
Cuisine indian
For the ground masala:
Course main course
Cuisine indian
For the ground masala:
For the masala:
  1. Grind the red chillies separately. Keep aside. Grind all the other ingredients in a food mixer and blend well until you get a smooth paste.
  2. In the meanwhile, put the tamarind ball in a bowl of water and let it soak to extract the juice.
  3. Wash and clean the pork. Cut it into tiny bits.
  4. In a pan, add the pork and fry it with tumeric for about 15 minutes. Keep aside.
  5. In a pressure cooker, heat oil and fry the onion till brown. Add the masala and fry well for at least half an hour.
  6. When half done, add the tomatoes and fry nicely.
  7. Add the pork along with a cup of water, tamarind juice, sugar, salt and vinegar to cook. Wait for the first whistle and then cook for another 15-20 minutes. Check to see if the meat has cooked as you don't want to end up eating raw meat before removing it off the heat.
  8. Once it is ready, let it cool for around 10 minutes and serve.
Recipe Notes

Traditionally, it is served with sannas or rice but it tastes just as good with freshly baked buns.


-While frying the pork, we add haldi for good colour and the pork is fried before cooking so that the pieces do not break up.

-Dates can also be used instead of raisins.

This recipe is dedicated to all the lovely women in my life!

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