This ground pork vindaloo is spicy, tangy and absolutely delicious!
Think of this dish as spicy comfort food: the Indian version of meat and potatoes – with a bit of tang! This ground pork and potato vindaloo is the perfect weeknight recipe. It’s really simple to make in an instant pot.
I actually have another pork vindaloo recipe on my blog (which is excellent by the way). There are a few differences between that recipe and this one. This ground meat vindaloo isn’t as saucy and it calls for ground meat rather than pork shoulder. I wanted to create something a little different for the blog and this is it. It’s a casual everyday kind of recipe. If you’re looking for more of a weekend or dinner party kind of dish, try this one.
Of Portuguese Origin
Vindaloo is famous for being a Goan curry, but it is actually of Portuguese origin. The dish was brought to India by explorers where the recipe was adapted using local ingredients and spices. This ground pork vindaloo calls for vinegar, which adds a tangy flavor to the dish.
This is our new favorite way to eat ground pork – I’ve been making it weekly because it’s just so easy and delicious. I have yet to try this with ground beef or ground chicken but I’m sure it will be just as good! If you try it that way, let me know!
I like adding potatoes to make this more filling. You can leave them out if you’d like, just reduce the ginger and garlic a bit and be prepared for a dish that’s a bit more flavorful. The spices listed in the recipe take the potatoes into account. It’ll still be delicious though 🙂Print
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion, diced
- ½ – 1 serrano, minced
- 1 pound ground pork
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 2 tablespoons vinegar (white vinegar or apple cider vinegar)
- ½ cup water
- 8 small gold potatoes (approx. 1 pound)
- Cilantro, optional garnish
- Press the sauté button, add oil and allow it a minute to heat up. Add the cumin and mustard seeds. Once the cumin seeds brown, add the onions and Serrano pepper. Stir-fry for 5-6 minutes, or until the onions begin to brown.
- Add the ground meat, garlic and ginger and cook until the meat is mostly browned.
- Add the spices, give everything a good mix, then add the vinegar, water and potatoes.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Quick release pressure.
- Garnish with cilantro if desired and serve.