8 Reviews of Pork Vindaloo

From: JustJanS

On Oct 28, 2005

The meat was tender, but this recipe isn't one we will make again. We found it overly sweet (which suprises me with the vinegar and wine in there) and didn't think the flavours "came together" very well. I think garam masala usually has enough cinnamon in it, so omitted the extra teaspoon.

From: Matt Campbell

On Dec 20, 2001

I made this with 2 lbs chicken thighs instead of pork, and this is very probably the best vindaloo I've ever had! Made it for an office party, and it went over terrifically, even with people who aren't Indian-cuisine buffs like myself. Guaranteed to stay in my cookbook for good.

From: Amy4

On Dec 19, 2001

This is absolutely delicious. The pork turned out extremely tender.

From: Viktorija

On Oct 17, 2003

This was quite delicious, but not as hot we have expected. As in my country we have some problems to get "interesting" vegies, I put two chillies instead of two serannos. I agree with Tomas (comment above) that there is no explanation what to do with garlic, so I chopped it and half of the amount put into marinade, another - together with chillies. And to "improve" the aesthetic image of the dish I added chopped sweet red paprika. We will definitely do this again.

From: Pamela

On Mar 19, 2004

My husband and I enjoyed this recipe and I will make it again. There was no instruction as to what to do to the garlic so I sauted it with the onions.

From: puckotina

On Nov 16, 2002

Sorry, but we didn't like this at all. We couldn't even finish our plates and my boyfriend asked me never to cook it again. Don't really know what was wrong; but the flavour of the cidervinager was too strong. Also, the color is very unappetizing I had to put some turmeric in to make it at least look tasty.

From: ellison52

On Feb 23, 2009

So GOOD! Things omitted: cinnamon, serrano peppers, light cream. No cream because of our waists. No cinnamon or peppers because I didn't have any. I did saute the garlic with the onions as suggested by others. While simmering, the liquid seemed to disappear so I added more wine and vinegar. This had a wonderful taste with a spicy bite! After my last bite, my lips burned a little bit. Felt GREAT! Definately a keeper

From: Tom Sullivan

On Dec 16, 2002

Sorry I didn't make any comments before. I tried this again and have upped my rating to 5 stars. The only thing I didn't like about this recipe is that it doesn't say what to do with the garlic. I chopped it and added it with the onions. I also used three jalapanos instead of two serannos (which I couldn't find). My whole family loved it and said it's definitely "a keeper". I served it with basmatti rice flavored with turmeric, garlic, bay leaf, cloves, cinamon and cardomom pods and string beans with mushrooms and Indian spices (both Madhur Jafrey recipes). We'll certainly do this again.