All recipes

This recipe is easy

Vindaloo style pork shoulder stew

3 hours 30 minutes Cook time 25 minutes Prep time 6 to 8 servings


Rice ingredients

For serving


On the stove

  1. In a small food processor, blend garlic, peppers, red wine vinegar, ginger, brown sugar and spices until smooth. Generously season with salt and pepper.
  2. Place pork shoulder pieces in a glass dish and coat with marinade. Cover and let marinate in the fridge for 4 hours. Allow pork to rest for 30 minutes before cooking. Drain pork and reserve marinade.
  3. Heat oil and butter in a large pot over medium heat. Brown pork on all sides, cooking a few pieces at a time. Transfer pork to a plate.
  4. Add onions and cook until caramelized. Add oil as needed. Deglaze with broth. Add tomatoes, pork and reserved marinade. Season with salt and pepper. Bring to a boil.
  5. Cover and simmer over medium-low heat for 2 hours, stirring occasionally. Remove lid and continue cooking for 1 hour or until sauce thickens and pork is very tender.
  6. Meanwhile, in another pot, bring water, rice, butter and spices to a boil. Season with salt. Cover and reduce heat. Simmer until rice is cooked and liquid is absorbed, about 12–15 minutes. Remove pot from heat, cover and let rice stand for 5 minutes. Fluff rice with a fork. Remove spices before serving.
  7. Serve vindaloo pork with rice, cilantro and naan bread.

Slow cooker

  1. Follow steps 1 to 4, then transfer all ingredients to the slow cooker.
  2. Cover and cook on high for 4 hours or on low for 8 hours.

Nutritional value per serving

  • 1003 calories
  • 60 g of protein
  • 30 g of fat
  • 119 g of carbohydrates
  • 5 g of fibre
  • 13 g of sugar
  • 986 mg of sodium
Back to top