East Indian Pork Ukra Recipe made by us East Indians of Mumbai is what we call a yellow pork vindaloo. As tasty as traditional spicy vindaloo but yellow in color!
If you love the traditional East Indian 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.
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.
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 East Indian 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 East Indian 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!
Pork Ukra – Pork Yellow Vindaloo Recipe
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- 1 kg Pork Cut into medium pieces
- 2 tbsp Sea salt
Ingredients For The Masala
- 1 tbsp Turmeric powder Or 1 inch fresh turmeric chopped roughly.
- 1 teaspoon Black Peppercorns
- 2 tbsp Coriander Seeds
- 2 tbsp Coriander Powder
- 4 Dried Kashmiri Chillies Broken in pieces.
- 1 tbsp Oil Optional (We don't add it.)
Ingredients to Add while Cooking
- 8 Red Onions Small, cut into 4s.
- 150 ml Vinegar Or 300 ml wine.
- 1 teaspoon Salt
- 500 ml Water
Optional – Tenderize The Meat
- Soak the pork pieces in a pot of water with salt overnight. This will help soften and tenderize the meat. Sometimes we do this, sometimes we don't. It's up to you if you want to do it. (We think the meat cooks pretty well with the wine or vinegar later.)
- Drain the salt water and keep the pork pieces ready for cooking.
Cook The Masala
- Add the pork to a large pot with water and all the masala ingredients – peppercorns, turmeric powder, coriander powder, and coriander seeds.
- Slice the onions into quarters and add along with some vinegar.
- Cook everything till soft. Usually about 2 hours (more if you prefer.)
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- We usually store it outside for a few days, but it’s better to refrigerate it after 4 to 5 days.
- If you want it spicier add more chilies.
- If you can’t get Kashmiri chilies, add any other spicy red chilies.
- Add more vinegar if you want it tangier.
- If you want a similar recipe, try the traditional pork vindaloo or tamriad recipe.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
Cooking Tips & Tricks
- Do not discard the fat. The fatty pieces add flavor of this traditional East Indian 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 East Indian khudi curry or the lonvas mutton curry!
- Wash it down with a kimad toddy or increase the heat with a spicy wine soda.
Questions we’re asked about Pork Ukra Made By East Indians
How Long Can Pork Ukra Be Stored?
The traditional East Indian pork ukra can be stored at room temperature for a week. It doesn’t spoil and only gets better the longer it marinates. In the refrigerator, pork vindaloo yellow curry can last for a few weeks. You can also freeze it in an air-tight container for 6 months or longer.
What Other East Indian Recipes are popular to Make?
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
East Indian Celebration
Festive Recipes from Abby's Plate
See the full list of books here!
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