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Slow Cooker Portugese Pork Vindaloo

Just the word ‘Vindaloo’ could strike fear into the hearts of even the bravest of spice devotees. A long-time curry house favourite, this authentic version of the traditional Goan dish (which has Portuguese roots) is an intensely flavoured, tangy-sour dish. Its original name was ‘vin d’alhos’ meaning wine and garlic in Portuguese. Serve this slow cooker pork vindaloo with fluffy rice and flat breads.

Slow Cooker Pork Vindaloo



  • 1 tsp ground cumin
  • ½ tsp ground cardamom (or a pinch of nutmeg and a pinch of cinnamon)
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 2 tsp chilli powder or 2 dried chillies
  • 3 cloves garlic
  • 1 inch piece fresh ginger roughly chopped
  • 3 tbsp cider vinegar
  • 750g pork shoulder steaks cut into 2 inch pieces
  • 3 tbsp vegetable oil
  • 2 medium onions chopped
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 cinnamon stick
  • 100ml chicken stock

To serve

  • Fresh coriander
  • Rice
  • Chapattis



  1. Add the spices, chilli, garlic, fresh ginger and vinegar to your food processor or blender and blitz
  2. Place the pork into a large bowl or Tupperware box, coat the meat in the spice paste, cover and place in the fridge for 2 hours
  3. Switch the slow cooker on to high and add the pork. Meanwhile, in a large frying pan, heat the oil then sweat the onions for ten minutes until translucent. Add tomato purée, chopped tomatoes, cinnamon stick and chicken stock, and bring to the boil
  4. Pour over the meat, replace the lid and cook for 4 hours on high or 8 hours on low
  5. Serve with rice, chapattis and fresh coriander


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