Slow-Cooker Goan Pork Vindaloo

Name: Slow-Cooker Goan Pork Vindaloo
Total time: 5 h 20 min
Yield: 4 to 6 servings
Ingredients: 1 large yellow or red onion, roughly chopped; 10 garlic cloves, peeled; 2 tablespoons finely chopped ginger (about a 2-inch length of peeled ginger); 1 tablespoon black or brown mustard seeds; 5 whole cloves; 1/2 teaspoon black peppercorns; Kosher salt; 5 green cardamom pods or 1/4 teaspoon cardamom seeds; 1/2 cup apple cider vinegar or coconut vinegar; 1 (3-inch) cinnamon stick; 2 packed tablespoons grated jaggery or light brown sugar, plus more to taste (see Tip); 2 teaspoons ground cumin; 2 teaspoons ground turmeric; 1 tablespoon kashmiri chile powder (see Tip); 1/4 teaspoon ground cayenne, or to taste (optional); 3 pounds boneless, skinless pork shoulder, cut into 2- to 3-inch chunks; Cooked basmati rice, for serving

By Sarah DiGregorio

Updated Jan. 14, 2022

Slow-Cooker Goan Pork Vindaloo — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 5 hours and 20 minutes
Rating: 4(637)
Comments: Read comments

In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d’alho, a sailors’ preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

1large yellow or red onion, roughly chopped
10garlic cloves, peeled
2tablespoons finely chopped ginger (about a 2-inch length of peeled ginger)
1tablespoon black or brown mustard seeds
5whole cloves
½teaspoon black peppercorns
Kosher salt
5green cardamom pods or ¼ teaspoon cardamom seeds
½cup apple cider vinegar or coconut vinegar
1(3-inch) cinnamon stick
2packed tablespoons grated jaggery or light brown sugar, plus more to taste (see Tip)
2teaspoons ground cumin
2teaspoons ground turmeric
1tablespoon kashmiri chile powder (see Tip)
¼teaspoon ground cayenne, or to taste (optional)
3pounds boneless, skinless pork shoulder, cut into 2- to 3-inch chunks
Cooked basmati rice, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2½ teaspoons salt in a blender. Using the flat side of a chef’s knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping ¼ teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
Step 2
Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
Step 3
Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.

Tips

Jaggery, also called gur, is an unrefined brown cane sugar used in South Asia. It is often sold in a solid block or cone and can be grated. You can find it at any South Asian market, or from online retailers like Kalustyans.
Kashmiri chile powder is widely used in South Asian cooking. You can find the mild chile powder at any South Asian market, or from online retailers like Kalustyans. You can also substitute ½ teaspoon ground cayenne mixed with 2½ teaspoons sweet or hot (but not smoked) paprika.

Ratings

4 out of 5

637 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Yvette3 years ago

I look forward to trying this but suggest a clarification of the ingredients. I believe it is either apple cider vinegar or coconut vinegar. Not either apple cider or coconut vinegar. A first glance before reading the recipe directions would have had me buying apple cider.

Tom3 years ago

I'm not sure why people are expecting "authenticity" from a recipe that has "slow-cooker" in the title!

Prakash Nadkarni3 years ago

RE: Chili heat Goans don't consume superhot food: Hyderabadis are the champions. (You can amp the heat as needed.) The chili variety used, Byadagi, a cayenne cultivar (available in Indian stores), is high on flavor with low-to-medium heat Kashmiri, used here, is a good substitute, as is medium-hot paprika.) Skip the sugar if you don't care for sweet-ish curries. Bone-in skin-on pork is traditional: this isn't haute cuisine. Overnight marination with the base shortens cooking time.

Vicki7 months ago

I had no Kashmiri chile powder, so i went with the cayenne pepper and paprika substitution recommended in the "Tips" section. Otherwise I prepared everything per the recipe. After 5 hours in the crockpot the meat fell apart more than i like. Next time i will reduce the cooking time. We loved the flavors here and will definitely make this again.

crlnwill1 year ago

I used tamarind paste instead of vinegar, added two serrano chiles and used those cheap pork loin ribs (full of bones). Cooked everything on low for 5 hours. Refrigerated overnight. The next day, I removed the bones, reheated and served with naan. Delicious. I would add another serrano next time.

Vinay1 year ago

Was surprised to see a Vindaloo recipe without tamarind. Cooked it anyway. Not again. Will try other Vindaloo recipe by Alex which looks like less work but authentic. Will be cooking for a crowd at the local Elks Lodge.

Private comments are only visible to you.