Slow-Cooked Goan Pork Vindaloo
A hearty, slow-cooked pork vindaloo infused with vinegar and warm spices, capturing Goa’s rich culinary heritage. This indian-inspired pork 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 750 g cubed pork shoulder and salt to taste, stirring to coat the meat evenly with the paste.
- 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.
- Step 6: Adjust seasoning and serve hot with steamed rice or Goan poi bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Goan Pork Vindaloo take to make?
Total time is about 150 minutes (30 min prep + 120 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 Slow-Cooked Goan Pork Vindaloo?
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 pork shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Goan Pork Vindaloo?
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 Slow-Cooked Goan Pork Vindaloo 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 Slow-Cooked Goan Pork Vindaloo?
Indian pork 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.
Related recipes
Slow-Cooked Goan Pork Vindaloo with Vinegar and Red Chilies
Slow-Cooked Pork Vindaloo with Red Chilies and Vinegar
Slow-Cooked Goan Pork Vindaloo with Vinegar and Spices
Slow-Simmered Goan Pork Vindaloo with Red Chilies
Slow-Cooked Pork Vindalho with Tangy Red Wine Vinegar
Slow-Cooked Goan Pork Vindaloo with Red Chilies
