Pork Vindaloo

If Christmas at home means a full kitchen, hungry family members hovering around, and that one dish everyone waits for, then this Pork Vindaloo might just become your new festive favourite. It is bold, rich, and deeply comforting, but also practical enough for busy holiday cooking. This pressure cooker version saves time but still delivers deep, slow-cooked flavour. The pork turns tender and juicy, and the spices come together into a warm, tangy gravy that feels perfect for sharing with family on a special day.

Pork Vindaloo comes from Goa and carries both Indian and Portuguese influences, which is why it balances heat, tang, and warmth so beautifully. This modern pressure cooker method keeps the soul of the dish intact but makes it easier for everyday home cooking, especially during busy Christmas weeknights when you still want something special on the table.

Ingredients

• 1 kg pork, cleaned and cut into pieces
• 4 tbsp coconut oil
• 2 onions, finely chopped
• Salt, as required

Dry roast and grind:

• 1 cinnamon stick
• 6 cloves
• 3 cardamom pods
• 1/2 tsp fennel seeds
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 tsp peppercorns
• 1 tsp cumin seeds

For the paste:

• 10 garlic cloves
• 10 shallots
• 2 tbsp chilli powder
• 1/2 tsp turmeric powder
• 2–3 tbsp vinegar

Preparation Steps

1. Clean the pork thoroughly and cut it into medium-sized pieces, because evenly sized pieces cook better and stay juicy.
2. Dry roast all the whole spices on a low flame until aromatic, then allow them to cool and grind into a fine powder.
3. Grind the garlic and shallots into a smooth paste and keep it ready.
4. In a bowl, mix the ground spices, garlic-shallot paste, chilli powder, turmeric powder, and vinegar, and stir well to form a thick spice mixture.
5. Heat coconut oil in a pan and fry sliced onions until golden brown, then remove and keep them aside for garnishing later.
6. In the pressure cooker, heat the remaining oil and sauté the chopped onions until they turn light brown.
7. Add the prepared spice mixture and sauté gently until the oil separates and the raw spice smell disappears.
8. Add the pork pieces and salt, mix well so the meat is coated evenly with the masala, and add a little water if required.
9. Close the lid and pressure cook for 20 to 25 minutes on medium heat, or until the pork is tender and the gravy thickens.
10. Open the cooker once the pressure settles and garnish with the fried onions before serving.

Tips and Variations

Using a pressure cooker makes this recipe ideal for festive cooking when time is limited. You can adjust the chilli powder to suit your family’s spice preference, and adding potatoes or carrots makes it more filling. This Pork Vindaloo tastes best with steamed rice, appam, or soft naan, because the rich gravy pairs beautifully with simple sides.

This Pressure Cooker Pork Vindaloo is comforting, flavourful, and festive, making it a lovely addition to your Christmas spread and a dish your family will ask for again.