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 effortless to make in an instant pot.
I actually have another pork vindaloo recipe (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 a casual everyday kind of recipe, and this is it. If you’re looking for more of a weekend or dinner party kind of dish, try this one.
Of Portuguese Origin
Vindaloo, a popular Goan curry, is of Portuguese origin.
The dish was brought to India by the Portuguese, and the recipe was adapted using local ingredients and spices.
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 add potatoes to this dish to make it 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 🙂
- 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.