Pork Vindaloo (Simon Majumdar’s Recipe, with Chef JJ) | Dr. Terry Simpson

Pork Vindaloo (Simon Majumdar’s Recipe, with Chef JJ)

Toasted spices + vinegar + aromatics = bold Goan flavor. Cooked at home with my favorite sous chef, JJ.

Chef JJ & Sous Chef Terry—project Vindaloo. Jump to: Ingredients · Method · Notes · Nutrition · Med-Diet Points

Ingredients

Meat & Dairy

• 2 lb pork shoulder, cut into 2-inch pieces
• 2 cups full-fat coconut milk

Aromatics & Acid

• 1 white onion, diced
• 2 inches fresh ginger, sliced
• 4 cloves garlic
• 4 serrano chilies (seed for less heat)
• 1/2 cup white vinegar (palm or white wine vinegar also fine)

Whole Spices (toast, then grind)

• 5 cardamom pods
• 2 cinnamon sticks
• 5 whole cloves

Ground Spices

• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp chili powder
• 1 tsp kosher salt + 1 tsp sugar (to taste)

For the pot

• 2 Tbsp neutral oil
• Pinch of kosher salt + sugar for onions

Knife skills: ginger duty with Dad.

Method

1. Make the paste: Blend ginger, garlic, serranos, a pinch of salt, and 2 Tbsp water until smooth.
2. Start the marinade: Combine pork with vinegar in a nonreactive bowl.
3. Toast whole spices: In a dry pan over medium heat, toast cardamom, cinnamon, and cloves with a pinch of sugar/salt until fragrant; grind.
4. Finish the marinade: Add ground whole spices + ground spices + chili-ginger-garlic paste to the pork. Massage to coat. Cover and refrigerate 2 hours.
5. Onions: Heat oil in a Dutch oven (medium). Add diced onion with a pinch of salt and sugar; cook to golden.
6. Combine & simmer: Add pork and all marinade; stir. Pour in coconut milk. Cover and simmer gently 15 minutes. Uncover and continue on the lowest simmer 2.5–3 hours until pork is tender and sauce thickened.
7. Serve: Taste for salt. Spoon over rice.

Marinade massage: every piece coated.

Notes & Heat Control

• Heat level: Keep serrano seeds/pith for hot; remove for medium.
• Texture: Long, low simmer develops deep flavor; if you prefer more sauce, add a splash of water during the final hour.
• Credit where due: Inspired by our friend Simon Majumdar; cooked by Chef JJ with Sous Chef Terry.

Nutrition (estimates)

Per serving (~1/8 pan, without rice). Values vary with pork trim and coconut milk brand.

*Mostly from added salt and brand of coconut milk.

Quality control: Chef JJ approves.

Mediterranean Diet Points

Let meat be the accent; build the plate around plants.

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Story, ingredients, and steps adapted from your original page with JJ’s photos kept in.