Pork Vindaloo is a traditional dish of the Christian community in the state of Goa, on India's west coast, known for its bold blend of spices and sweet and sour flavors. Originally from Portugal, this dish has been enriched by local culinary traditions and has become a staple of festive celebrations, including Christmas. Easy to prepare, it is naturally gluten-free. With its rich aromas and spicy sauce, Pork Vindaloo will add an exotic touch to your Christmas menu.

Gluten-free Vindaloo pork: a spicy classic for an Indian Christmas

India

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Preparation time: 20 minutes Cooking time: 1 hour Rest time: 2 hours Total time 3 hours 20 minutes

Difficulty: Beginner Servings: 6

Cooking method: Traditional Recipe themes: Christmas ​

Ingredients

Portions

• For the marinade:

• 1 kg of pork (shoulder or belly, cut into cubes)

• 2 tablespoons of white wine vinegar

• 1 tsp of turmeric

• 1 teaspoon of salt

• For the sauce:

• 2 tablespoons of coconut oil or vegetable oil

• 2 finely chopped onions

• 3 tomatoes, pureed (or chopped canned tomatoes)

• 1 tbsp garlic and ginger paste

• 2 tsp chili powder (or adjust according to your spice tolerance)

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 1 tsp of mustard seeds

• 1 tsp of garam masala

• 2 cinnamon sticks

• 3 cloves​

• 3 tablespoons of apple cider vinegar or lemon juice

• 250 ml hot

• Salt, to taste

• For the topping:

• A few fresh coriander leaves

• Lemon slices for serving

Preparation

1. Step 1: Marinade: Mix the pork with the vinegar, turmeric, and salt in a large bowl. Let it marinate in the refrigerator for at least 2 hours, or ideally overnight.
2. Step 2: Preparing the sauce: Heat the oil in a large saucepan or Dutch oven. Fry the mustard seeds, cinnamon stick, and cloves until fragrant. Add the chopped onions and fry until golden brown. Stir in the garlic and ginger paste, then the ground spices (chili, coriander, cumin, garam masala). Mix well.
   
3. Step 3: Cooking the pork: Add the marinated pork cubes to the pot and brown them on all sides. Stir in the tomato purée, cider vinegar (or lemon juice), and hot water. Mix well. Cover and simmer over low heat for 40 to 50 minutes, or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
   
4. Step 4: Finishing: Taste and adjust the seasoning if necessary.
5. Garnish with fresh coriander leaves and serve hot.

Note

Side dishes : Serve the Pork Vindaloo with basmati rice for an ideal combination.

Milder option : Add a tablespoon of coconut sugar to reduce the spiciness, if necessary.

Keywords: pork vindaloo recipe, gluten-free Indian recipe, gluten-free pork recipe, world recipes

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