Sous Vide Pork Vindaloo


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Vindaloo, a curry dish that made its way from Portugal to India in the 15th century, is one of our favorite curry preparations. For this sous vide pork vindaloo, we slow-cooked pork shoulder in a combination of flavorful spices for an entire day. The result was a spicy stew that was totally worth the wait.
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Ingredients for 8

  • 3 tablespoons coconut oil

  • 2 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces

  • Kosher salt

  • 1 yellow onion, thinly sliced

  • 1/4 cup apple cider vinegar

  • 6 chiles de árbol, stems and seeds removed

  • 2 teaspoons cumin seeds

  • 2 teaspoons poppy seeds

  • 2 teaspoons brown mustard seeds

  • 15 whole smoked black peppercorns

  • 2 whole cloves

  • 2 tablespoons minced fresh ginger

  • 4 cloves garlic, peeled

  • 1 tablespoon tamarind paste

  • 3 small red Thai chiles

  • 2 teaspoons brown sugar

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cinnamon

  • Chopped fresh cilantro, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 2

    Heat the coconut oil in a large non-stick skillet or Dutch oven over medium-high heat until smoking.

  • Step 3

    Season the pork with salt and add to the skillet in batches. Sear until golden brown on all sides, 3 to 5 minutes. Transfer to a large bowl.

  • Step 4

    Add the onions to the skillet and cook, stirring frequently, until soft and slightly caramelized, 5 to 7 minutes.

  • Step 5

    Add the apple cider vinegar and bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Remove the skillet from the heat and add onion mixture to the pork. Wipe skillet clean.

  • Step 6

    Return now-clean skillet to medium heat. Add the chiles de árbol, cumin seeds, poppy seeds, mustard seeds, peppercorn, and cloves. Toast, stirring constantly, until fragrant, about 3 minutes. Transfer to a bowl and let cool.

  • Step 7

    Grind the cooled spices to a powder in a spice grinder. Transfer to a food processor with the ginger, garlic, tamarind, Thai chiles, brown sugar, turmeric, and cinnamon. Pulse to a coarse paste, about 8 to 10 pulses.

  • Step 8

    Add the spice paste to the pork and toss to coat. Transfer to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 9

    Place the bag in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl. Sprinkle with cilantro and serve.

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145 F / 62.8 C Recipe Temp
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