Pork Vindaloo in Instant Pot
PORK VINDALOO IN INSTANT POT
One of the iconic dishes from the small state of Goa on the South-Western coast of India is Vindaloo – usually made with pork, but beef or lamb can be used. The dish is a modified version of the Portuguese Vin d’alhos which literally means cooked in wine vinegar with garlic. The recipe was introduced in the 17th century and was modified in Goa to suit the local palate and is more spicy and tangy than the original version. The meat is cooked in a broth of vinegar, garlic and spices giving it its distinctive flavor.
I had cooked this in the traditional way in the past but decided to try it in the Instant Pot. It turned out very well and was also much quicker and easier to make. You can turn the spice/heat level up or down according to your personal preference.
You can use pork, beef or lamb – boneless pieces cut into 1-2” cubes.
This is a very tasty dish with complex flavors mixing the best of the east and the west.
Check out all my cooking videos on YouTube at youtube.com/@booeats
Recipe:
2 lb boneless Pork/Beef/Lamb – cut into 1-2 “ cubes (I used pork shoulder)
Add:
1 tsp kosher salt
1 tsp freshly ground pepper
Mix and let sit for 30 minutes while you prepare the marinade
Marinade:
In a bowl add the following ingredients, let soak for 30 minutes and then blend to a coarse paste:
4-6 dried red chillies
1 stick cinnamon
4-6 cloves
4-6 cardamom pods
1 tsp toasted cumin
1 tsp mustard seeds (optional)
1 tsp peppercorns
7-8 cloves of garlic
1” ginger (peeled)
1 cup red wine vinegar
½ cup cooking red wine
Apply the paste to the meat and mix well to coat thoroughly.
Let marinate for 3-4 hours or overnight.
Cooking:
Turn the Instant Pot to saute mode on high and add 2 tbsp of oil.
Add 1 diced onion and saute till soft (3-5 minutes)
Add the marinated meat and saute for 5-10 minutes till lightly browned.
Turn off saute mode and close the lid.
Switch to Pressure Cook/Manual/High and cook for 25 minutes.
Let the pressure release manually.
Serve warm topped with fresh curry leaves (optional) and steamed rice.
(If there is too much gravy, you can turn on the saute mode and thicken the sauce)