Traditional Goan Pork Vindaloo (Hot, but not British Indian Restaurant hot)

The traditional Goan pork vindaloo was the inspiration behind the WorldFeast South Indian adventure because it exemplifies, more than any other, the difference between traditional, regional Indian cuisine and what we know as curry in the UK. In short, the two dishes are unrecognisable.

Our Goan Pork Vindaloo is a beautiful, authentic, sour, spicy and deeply flavoured dish and one of our favourites on the menu. Recommended to pair with our Pickled Red Onion and Pineapple Salad which takes the edge of the heat and balances the sourness perfectly.

Vindaloo is also one of India’s clearest examples of European influence on Indian cuisine.
It evolved from the Portuguese dish vinha d’alhos (wine and garlic marinade), introduced to Goa in the 15th–16th centuries during Portuguese colonial rule.

Key adaptations in Goa:

• Wine vinegar replaced grape wine

• Local dried red chillies were added for heat and colour

• Pork, eaten by Goa’s Christian communities, became the standard protein

Over time, the dish transformed from a marinade into a slow-cooked curry, uniquely Goan and unlike anything else in India.

If you are wary of this dish because of its reputation in the UK, we recommend you take the plunge. Heat can be adjusted with sides and sauces and for us, tasting this is as close to a necessity as it is possible to get.