Serious Eats: Recipes

Pork Vindaloo

[Photograph: Prasanna Sankhe]

Note: Don't be alarmed by the amount of oil that will surface once the dish is made. This is necessary as it forms a layer over the pork and preserves it for future eating. Pork Vindaloo is often had over days and preserves well in the fridge because of this. Kashmiri chilies can be found in Indian specialty shops or online. Alternatively, use chiles de arbol.

About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats