Pork Vindaloo Keto (2 Hours) Recipe

Last updated on June 15, 2026

I recently had the pleasure of preparing a Keto version of Pork Vindaloo, a dish that was completely new to me. I had eaten pork in sausages. Fortunately, I have access to high-quality pork where I live, which motivated me to delve into this culinary adventure.

In my quest to create an authentic Vindaloo, I discovered that every family has a unique recipe for this dish.

I strive to express the ethnic essence of Vindaloo. I’m delighted to report that it turned out to be incredibly delectable. The fact that my family loved it and has requested it again is a testament to its success. I’m glad to say that this recipe fits into the keto diet.

In England, vindaloo is a tongue-searing curry, but it wasn’t always that way.The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. The dish was tweaked to local conditions: There was no wine-vinegar in India, so Franciscan priests fermented their own from palm wine. Local ingredients like tamarind, black pepper, cinnamon, and cardamom were also incorporated — SAVEUR.

Making Keto Pork Vindaloo

1. Wash the pork thoroughly and pat it dry.

2. Blender drop the red chilies, cinnamon, cloves, cumin, turmeric, and peppercorns. Grind to make a fine powder.

3. Add the vinegar to make a fine paste.

4. Add salt to your taste and apply this paste to the pork.

5. Cover the bowl with plastic wrap and keep it in the fridge for 12 to 24 hours.

6. Heat the olive oil in a large pot or a pressure cooker. They should be ready in ten minutes.

7. Add the pork with the marinade and start cooking. Keep stirring the meat.

9. Next, add two cups of boiling water to the pork and close the pan or the cooker.

9. You can either let the pork cook for forty minutes in the pan on low heat. I lowered the heat after 1 whistle and allowed it to cook for 60 minutes.

10. Tender the meat and cover it for 10 to 15 minutes. Stir in the green chilies and the 1/4 cup of vinegar.

11. Gravy should be rich; taste it for salt.

Tip: The meat is not over spicy. It has the right proportions of heat. Although, it looks extremely oily, since the pork releases its fat — Priya Dogra.