Slow Cooked Belly Pork In A Traditional Goan Vindaloo Sauce

This traditional Goan vindaloo is so good!

Traditional Goan Vindaloo

Yum! This vindaloo gets it.

I usually use leg or shoulder meat to make traditional Goan Vindaloo but a few days ago I decided to try it with pork belly.

I had my butcher remove the skin. Yes that’s right… the beautiful bit used to make crackling. You might like to keep the top skin and make crackling as it would taste very good with this recipe.

My arteries just don’t need such luxuries these days.

This traditional Goan vindaloo is different to the other authentic vindaloo recipes on my site. I’ve used red wine in this recipe instead of vinegar. The wine works so well with the other flavours.

The long slow cooking and marinading time is essential.


Traditional Goan Vindaloo is so good served this way!

Plan your meal at least a day in advance for best results. When finished, you should be able to cut the belly pork pieces without any effort with a fork.

I have had a couple people comment about some of my spicier recipes stating that they are too spice. If you are not a spice fan, then cut down on the hot spices or leave them out.

You can always add spices at the end slowly and to your own personal tastes.

Slow Cooked Belly Pork In A Traditional Goan Vindaloo Sauce
Recipe type: Main
Cuisine: Goan Indian
Serves: 4 - 6
  • 2 tablespoons vegetable oil
  • 1.5 kilo (3 pounds) pork belly - top skin removed and then cut into one inch chunks
  • 2 large onions quartered
  • 200g ginger - finely sliced into matchsticks
  • 30 cloves of garlic - smashed
  • 1 bottle of red wine
  • 3 tablespoons ghee or butter
  • 20 fresh or frozen curry leaves
  • 1 tablespoon black mustard seeds
  • 2 tablespoons dried fenugreek leaves
  • 3 fresh green chillies very finely chopped or blended into a paste.
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 two inch piece of cinnamon
  • 5 black cardamom pods
  • 4 tablespoons sweet paprika
  • 3 tablespoon jaggery or light brown sugar
  • 1-2 tablespoons hot chilli powder
  • 2 bay leaves
  • 1 tablespoon garam masala
  1. Heat two tablespoons of oil in a large frying pan over medium heat.
  2. When the oil is hot, brown the pork belly pieces in batches for about 5 minutes or until nicely browned and then remove.
  3. Deglaze the pan with the bottle of red wine and then add the meat, half the ginger, 20 cloves of the garlic and the onions.
  4. Bring to a boil and then reduce the heat and allow to slowly simmer for about three hours.
  5. You may need to add a little more wine or water as the meat needs to remain covered with the liquid.
  6. After about three hours, take the pan of the heat and let cool.
  7. Once cool, remove the meat pieces to a large bowl and set aside and then strain the wine back over the meat. Discard the ginger, garlic and onion pieces.
  8. Cover the meat and wine and marinate over night.
  9. The next day, spoon off any fat that has accumulated so that you are left with nothing but the meat chunks and wine broth.
  10. Heat the ghee and then add the mustard seeds and curry leaves.
  11. When the mustard seeds begin to pop, add the chopped green chillies, the remaining garlic and the ginger and let sizzle for about a minute.
  12. Now add the meat and the wine and the rest of the ingredients except for the salt, pepper and garam masala.
  13. Bring to a simmer and partially cover. Simmer for about an hour until the pork chunks can be easily cut with a fork.
  14. Check for seasoning and add salt and pepper to taste. Sprinkle with garam masala and serve.
  15. You could serve this traditional Goan vindaloo with rice or naans. This is how it is usually served.
  16. I served it with a green salad and some roast vegetables. It was really nice.



I have a few traditional Goan vindaloo recipes on this site but this is my favourite of the moment.

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  1. Gilla says

    I’ve been trying to share this recipe, but facebook is playing up for me and won’t load, so I’ve tweeted it.
    This looks great – I’ll have to try it.

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