Portuguese-Influenced Goan Pork Vindaloo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A fiery and tangy pork vindaloo with a luscious blend of vinegar and spices, reflecting the Portuguese legacy in Goan cuisine. This indian-inspired pork ready in about 100 minutes pairs pork shoulder, cut into 1-inch cubes, white vinegar, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 700 g pork shoulder, cut into 1-inch cubes
• 1/4 cup white vinegar
• 6 dried red chilies
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 (2 inch) cinnamon stick
• 4 cloves
• 6, minced garlic cloves
• 1 inch piece, minced ginger
• 1/2 tsp turmeric powder
• 1 tbsp brown sugar
• 1 large, finely chopped onion
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt
• 2 tbsp, chopped fresh coriander leaves

Instructions

1. Step 1: Soak 6 dried red chilies in warm water for 15 minutes. Dry roast 1 tsp black peppercorns, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 cinnamon stick, and 4 cloves over medium heat for 3 minutes until fragrant, then grind into a fine powder.
2. Step 2: In a blender, combine the ground spice powder with soaked red chilies, 6 minced garlic cloves, 1 inch minced ginger, 1/4 cup white vinegar, 1/2 tsp turmeric powder, and 1 tbsp brown sugar to form a smooth paste.
3. Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 large finely chopped onion and sauté for 7-8 minutes until golden brown.
4. Step 4: Add the spice paste to the onions and cook for 5 minutes, stirring frequently until the oil separates and the mixture thickens.
5. Step 5: Add 700 g pork shoulder cubes to the pan and stir well to coat with the spice mixture. Cook for 5 minutes over medium-high heat.
6. Step 6: Pour in 1 cup water, season with salt to taste, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the pork is tender and sauce thickens.
7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbread.