Gymkhana’s suckling pig vindaloo

Gymkhana’s suckling pig vindaloo

(Serves 4)


  • 600g pig’s cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours)
  • 120ml vegetable oil
  • 250g onions, finely chopped
  • 240ml pork stock (or water)
  • 1 tbsp coriander stem, chopped

For the marinade:

  • 100ml Goan palm vinegar (or malt vinegar)
  • 6-8 black peppercorns, crushed
  • 1 tsp sugar
  • 1 tbsp ginger paste (crush with a little water to a paste)
  • 1 tsp garlic paste

For the spice paste:

  • 8 whole red chillies
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 2 tbsp malt vinegar


  1. Trim the fat and dice the pork into 1″ squares.
  2. Combine the marinade ingredients, coat the pork and refrigerate for four hours (or 12 hours if using normal pork meat).
  3. Make the spice paste by chopping and grinding the dry ingredients and combining them with the vinegar.
  4. Heat the oil in a heavy-bottomed pan on a medium heat. Fry the pork until lightly browned, then set aside.
  5. Add the onions to the pan with the remaining marinade and fry until brown, then return the pork and cook for five minutes.
  6. Add the spice paste and cook for five more minutes.
  7. Add the water or stock and reduce the heat, then cook until tender, adding the coriander for the final minute.