Slow-Cooked Goan Pork Vindaloo

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty, slow-cooked pork vindaloo infused with vinegar and warm spices, capturing Goa’s rich culinary heritage. This Indian-inspired pork recipe, ready in about 150 minutes, pairs pork shoulder, cubed, 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

• 750 g pork shoulder, cubed
• 1/4 cup white vinegar
• 6 dried red chilies
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 (2-inch) cinnamon stick
• 6 garlic cloves
• 2 tbsp ginger, chopped
• 1 tbsp brown sugar
• 2 medium onion, thinly sliced
• 1 tsp mustard seeds
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toast 6 dried red chilies, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 cinnamon stick in a dry skillet over medium heat for 3-4 minutes until aromatic. Allow to cool, then grind with 6 garlic cloves, 2 tbsp chopped ginger, 1/4 cup white vinegar, and 1 tbsp brown sugar to form a smooth paste.
2. Step 2: In a large heavy-bottomed pot, heat 3 tbsp vegetable oil over medium heat. Add 1 tsp mustard seeds and wait until they pop, then add 2 thinly sliced medium onions and sauté for 8-10 minutes until golden brown.
3. Step 3: Add the spice paste to the onions and cook over medium-low heat for 5 minutes, stirring often until the mixture darkens and oil separates.
4. Step 4: Add 750 g cubed pork shoulder and salt to taste, stirring to coat the meat evenly with the paste.
5. Step 5: Pour in 1 cup water, bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5 to 2 hours until pork is tender and sauce thickens.
6. Step 6: Adjust seasoning and serve hot with steamed rice or Goan poi bread.