Spiced Wine-Braised Pork Shoulder — Pork Vindaloo with Wine and Tamarind
A Portuguese-Indian Goan original, pork shoulder marinated in red wine, garlic, and kashmiri chilli in the tradition of the original Portuguese vinha d'alhos then slow-braised with tamarind and whole spices so the wine acidity and Indian heat are structurally present in every mouthful.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix red wine, malt vinegar, grated garlic, ginger, kashmiri chilli powder, cumin, coriander, turmeric, cinnamon, cloves, black pepper, and salt. Add pork cubes, toss to coat completely. Cover and marinate 30 minutes at room temperature or up to 4 hours chilled.
Sear
Heat 2 tbsp oil in a heavy saucepan over high heat. Remove pork from marinade, reserving liquid. Sear pork in batches 2–3 minutes per side until deeply browned. Do not crowd the pan. Remove and set aside.
Saute
Reduce heat to medium. Add diced onion, cook 6–7 minutes until deep golden. Add tomato paste, stir 1–2 minutes until it darkens and caramelizes slightly.
Braise
Pour in reserved marinade, tamarind paste, stock, and palm sugar. Stir to combine. Return pork to pan. Bring to a simmer, cover, reduce heat to low, and braise 40–45 minutes until pork is completely tender.
Reduce
Uncover and simmer over medium heat 5 minutes until sauce thickens to a glossy consistency. Taste and adjust seasoning with salt and spices as needed.
Plate
Transfer pork vindaloo to serving bowls. Scatter fresh coriander and sliced green chilli over the top. Serve immediately with steamed basmati rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.