Vindaloo Curry Pork with Pineapple

Pork Vindaloo
Pork Vindaloo curry garnished with coriander leaves in rustic bowl. Credit: Hugh Johnson/Getty Images
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: Serves 2

Vindaloo is a unique hot and sour curry blend that was brought to India by Portuguese explorers during the 15th century. Since then it has been altered and modified from the traditional cardamom and tamarind versions of this spice blend and is now a quickly added, well-rounded flavor. 

Traditionally pork or other wild game meats would be marinated for hours to tenderize and season the meat. For this specific recipe, it is just as easy as mixing spices and throwing it in while the pork is cooking. The spices are the exact thing that make Vindaloo so special. It has bitter elements, warm acidic elements, and thanks to the evolution of its history- it has chili peppers. 

Arbol Chiles are sometimes used in Vindaloo, however, ground chili powder can sometimes capture the chili essence more accurately (depending on how old the Arbol Chiles are). So in this case, I use ground chili powder. This will also work out in your favor because it is delicious and convenient. (Also, feel free to use ground spices of the "whole" spices. Toasting brings out a nuttiness that would not otherwise be present- but if you don't mind missing out, I don't either!). 

I feel I should also warn you that this is not as sweet as other traditional curries as it does not include the addition of coconut milk. While you could add it, this curry is meant to be spicy and unique. It tastes great for those who appreciate the diverse sensations that spices bring to meals and is definitely not a disappointment! 

Pork Vindaloo is best served over basmati rice or warm couscous and garnished with fresh cilantro leaves. 

What You'll Need

  • 1 pork loin, cubed
  • 1 cup pineapple cubes
  • 3 Tablespoons whole cumin seeds
  • 2 Tablespoons whole black peppercorns
  • Tablespoons whole coriander seeds
  • 2 Tablespoons chili powder
  • 2 Tablespoons ground yellow mustard
  • 2 Tablespoons Turmeric powder
  • 2 Tablespoons fresh grated ginger
  • Tablespoons Himalayan pink salt 
  • 2/3 cup white wine vinegar
  • 2/3 cup olive oil (EVOO)

How to Make It

 Place cumin seeds and coriander seeds in skillet on medium heat. Allow the spices to toast for just a few minutes. Be careful not to burn them (they are usually done toasting when their aromas are apparent). Remove from heat and allow to cool for a few minutes. Then place in spice grinder with the whole black peppercorns and grind to a powder. 

In a small mixing bowl combined this cumin, coriander, black pepper mixture with all spices except ginger.

Mix until incorporated. Mix in vinegar and stir (or whisk) until combined. Add in grated fresh ginger. 

Next, heat oil in the medium skillet on medium-high heat and stir in the spice and vinegar mixture. Allow mixture to get warm but not boil. Stir occasionally as to not burn. 

Next, add the cubes pork to the skillet being careful of oil spitting up. When pork is cooked thoroughly remove from heat and allow to cool. Lastly, throw in the pineapple cubes and allow to heat up for a few minutes. Then remove from heat and place over rice, couscous, or plain and enjoy!