Pork Yellow Vindaloo Or Pork Ukra

East Indian Pork Ukra Recipe is what we call a yellow pork vindaloo. As tasty as traditional spicy vindaloo but yellow in color!

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If you love the traditional pork vindhial made by the East Indians of Bombay, India or our spicy sorpotel, and pork tamriad, you’ll love our yellow pork vindaloo, or ukra as it’s often called.

Of course when our kosher friends come around we can’t cook stuff like this. At those times, we make dad’s famous pineapple chicken or mum’s chicken roast.

But when it’s Eastya time, it’s usually tangy spicy traditional flavors that outsiders have no idea about. This recipe is one of those. The pork ukra, or yellow pork vindaloo as some call it.

Or you can just call it vindaloo that lost its color. Okies, that was a bad joke.

Anyways, yellow pork vindaloo can be served on Sundays, or for events or celebrations just like other droolsone traditional curries.

Here’s how to make pork ukra with my mom’s recipe. If you’re not East Indian, it might need a bit of a learning curve. But I guarantee the family and neighbors will be coming back for seconds and thirds. If they love pork and spicy unheard-of Portuguese-derived East Indian food, that is!

What ingredients do you put in a pork Ukra (Yellow Vindaloo)?

To make the pork ukra you’ll need, pork cut into medium pieces (we usually use the skin too, but you don’t have to), Kashmiri chillies, turmeric powder, coriander seeds, coriander powder, onions, oil (we skip this), vinegar (or double the quantity of wine) and salt.

* If you can’t find kashmiri chilies, any super spicy dried red chilies will do
*See specific amounts we use in the printable recipe at the bottom.

How to make Eastya Pork Ukra?

The trick to making any good pork dish is to use a mix of meaty pieces and fatty pieces and let them slow cook for hours. The fatty pieces ooze oodles of flavor out into the dish! And you don’t even have to add any oil.

Optional Step – Tenderize The Pork Meat

Sometimes we soak the pork in water and a few tablespoons of salt overnight to tenderize it. But really, as I said, only sometimes. Most times we don’t do this and just start cooking.

Main Step – Add The Masala and cook the Pork

Start by draining the salted water from the pork, and add all the dry spices to it.

Add quartered onions and broken red chilies and cook on a slow fire for about two hours. Stir occasionally.

We also add about 150 ml of vinegar, but you can use less or more depending on how tangy you want it. Sometimes we substitute part of the vinegar with my homemade currant wine. Sometimes mom just grabs any available wines, even if it’s the precious homemade ginger wine or chili wine.

So you let the pork cook on a medium to high flame, stirring occasionally. Don’t let it burn but let it get a decent boil to it. You’ll know when the meat is ready once the tushin (that’s what we call the pork skin) is tender.

The homemade yellow pork vindaloo can be stored at room temperature for three to four days to a week. It does not spoil and tastes better with age.

You can enjoy the pork ukra with haldi rice or plain white rice. You can also soak it with some tasty bread such as the popular yeast-based ladi pav. I prefer to eat ukra with some homemade chitaps, warias, or fugiyas. Just takes it to another level!

Cooking Tips & Tricks

• Do not discard the fat. The fatty pieces add flavor to any pork dish. A good combination of meat and fat pieces is essential.
• Add more vinegar if needed.
• Use homemade wine instead of vinegar if you prefer. Just multiply the quantity by 2.
• Always tastes better the next day, so try to make it a day or two earlier.
• Want mutton instead? Try the mutton khudi curry or the lonvas mutton curry!
• Wash it down with a kimad toddy or increase the heat with a spicy wine soda.

What Other East Indian Recipes are popular to Make?

You might like are the popular wedding pickle, traditional vindhiyal, pork tamriale, East Indian Ball curry, Sorpatel, Chicken Tope, Chicken Roast, Tongue Moilee, pork sambari, or even Duck Moile.

Other Recipes You Might Like

• Corned Tongue Slices Recipe
• Homemade ginger wine made from scratch
• Mutton Paya Khudi
• Bombil Pickle Recipe
• Easy Buttery Oyster Mushroom