Dinner

Goan Pork Vindaloo

A fiery, vinegary vindaloo with pork belly braised in a sharp, spiced sauce with potato. Inspired by the Goan tradition — bold heat, sour depth, and plenty of personality.

Standardhigh_proteinGluten Free
390
kcal
20g
Protein
19g
Carbs
22g
Fat
£3.40
Per Serving
⏱ Prep: 15 min 🍳 Cook: 55 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Pork Belly 350g 1813 kcal
White Potatoes 2 medium 154 kcal
Onions 1.5 medium 54 kcal
Garlic 2 cloves 7.8 kcal
Fresh Ginger 1 tbsp grated 9.6 kcal
Passata 1 carton 72 kcal
Chicken Stock 150ml 22.5 kcal
Red Wine Vinegar 2 tbsp 5.4 kcal
Tikka Masala Paste 3 tbsp 138 kcal
Ground Cumin 1 tsp 15 kcal
Garam Masala 1 tsp 12 kcal
Ground Turmeric 1 tsp 9.4 kcal
Chilli Flakes 1.5 tsp 12.5 kcal
Brown Sugar 1 tsp 30.4 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1.5 tbsp 172.4 kcal
👨‍🍳 Method
  1. 11. Cut pork belly into 3cm cubes. Toss with salt, turmeric and chilli flakes; leave 10 minutes.
  2. 22. Heat coconut oil in a large pan over high heat. Brown pork in batches 4-5 minutes per side until sealed and golden. Remove.
  3. 33. In the same pan, cook onion 10 minutes until golden. Add ginger and garlic; cook 2 minutes.
  4. 44. Add tikka masala paste, ground cumin, garam masala and chilli flakes; stir 1 minute.
  5. 55. Add passata, chicken stock, red wine vinegar and brown sugar; stir and bring to a simmer.
  6. 66. Add pork back; cover and cook on low heat 35-40 minutes. Add potato cubes for the last 15 minutes until tender. Adjust seasoning and finish with fresh coriander.

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