Pork Vindaloo with Vinegar and Kokum

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tangy-spicy Goan stew where tender pork simmers in a vibrant vinegar-based sauce with aromatic kokum and roasted spices. This indian-inspired seafood ready in about 70 minutes pairs grams pork shoulder, tablespoons vinegar, tablespoon kokum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.2 (14 ratings) Prep: 25 min Cook: 45 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat coconut oil in a heavy pot over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds.
  2. Step 2: Add chopped onion and sauté until golden brown, 5-6 minutes. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add red chili powder, turmeric, and coriander powder, stirring constantly for 1 minute to release oils.
  4. Step 4: Add cubed pork shoulder, salt, and 2 tablespoons vinegar. Brown the pork on all sides over medium-high heat, 8-10 minutes.
  5. Step 5: Crush kokum in a small bowl with 2 tablespoons warm water, then add to the pot. Stir in coconut milk and bring to a gentle simmer.
  6. Step 6: Reduce heat to low, cover, and simmer for 45 minutes until pork is fork-tender, stirring occasionally to prevent sticking.

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Frequently asked questions

How long does Pork Vindaloo with Vinegar and Kokum take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pork Vindaloo with Vinegar and Kokum?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams pork shoulder from drying out.

Can I substitute ingredients in Pork Vindaloo with Vinegar and Kokum?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pork Vindaloo with Vinegar and Kokum for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pork Vindaloo with Vinegar and Kokum?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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