Harvest Recipes


Pork Vindaloo is an old recipe of mixed decent. Portuguese explorers likely brought an early version of the dish to India before it was improved and accented by chiles and a slew of spices. This version is as comforting as it is flavorful, sure to thaw the many damp souls marching around Willamette Valley cellars this time of year.

At Vista Hills Vineyard in the Dundee Hills, the dish is the ultimate lure after a chilly morning sorting Pinot Noir on the crush pad. “It is consumed quickly and sometimes a food coma results in a fifteen-minute power nap before resuming work,” says Martha Karson of Vista Hills. “If there are any leftovers, they disappear by later afternoon as we get afternoon coffee and snacks.”

Ever hearty, the Vindaloo is often served with a cucumber raita of yogurt, ginger, cucumber and garam masala topped with chopped cilantro. It cools the heat of the dish and offers textural contrast. Sides often include cauliflower dum ka gobi or garbanzo beans with a mild spicing.
Learn more about Vista Hills

Pork Vindaloo

Servings 8 hungry people


  • 4 Pounds cubed boneless pork
  • 6 cloves garlic
  • 3 inch piece of ginger
  • 2 cinnamon sticks
  • 1/2 t pepper
  • 2 t salt
  • 1/2 cup vindaloo spice mixture
  • 2 medium onions
  • 1 and 1/2 cups cider vinegar
  • 8 ounces tomato sauce
  • 3 Tablespoons oil


  1. Cube pork to about 3/4 inch cubes.
  2. In food processor, finely chop the onions, garlic, ginger.
  3. Heat oil and on relatively high heat, brown the onion, garlic, ginger. When starting to caramelize, add pork and vindaloo spice mixture and cook stirring frequently until pork starts to brown.
  4. Add tomato sauce and vinegar and bring to boil on medium heat. When liquid is reduced by one half, lower heat and cook for 30 minutes. Let rest for 15 minutes, then quickly rewarm.
  5. Serve over jasmine rice done in separate pot or rice cooker allowing 1/2 cup uncooked rice for each person. Serve with chutney and heated flat bread or tandoor bread.