Slow-Cooked Goan Pork Vindaloo with Potatoes

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A rich, spicy pork curry slow-cooked with tangy vinegar and aromatic spices, typical of traditional Goan cuisine. This Indian-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, white vinegar, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb, cut into 1-inch cubes pork shoulder
• 3 tbsp white vinegar
• 6, soaked in warm water dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 3 whole cloves
• 1 small piece (1 inch) cinnamon stick
• 6, minced garlic cloves
• 1-inch piece, minced ginger
• 1/2 tsp turmeric powder
• 1 medium, finely chopped onion
• 2 medium, peeled and quartered potatoes
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt
• 1 tsp sugar

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Instructions

1. Step 1: Grind 6 soaked dried red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp mustard seeds, 3 cloves, and 1-inch cinnamon stick into a smooth paste using 3 tbsp white vinegar and a little water as needed.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 6 minced garlic cloves and 1-inch minced ginger; sauté for 2 minutes until fragrant.
4. Step 4: Stir in the spice paste, 1/2 tsp turmeric powder, and cook for 3-4 minutes until the oil separates from the paste and it smells aromatic.
5. Step 5: Add 1 lb pork shoulder cubes and stir to coat evenly with the masala. Cook on medium-high heat for 5 minutes until the pork starts to brown.
6. Step 6: Add 2 peeled and quartered medium potatoes, 1 cup water, salt to taste, and 1 tsp sugar. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours until pork is tender and the sauce thickens.
7. Step 7: Adjust seasoning if needed and serve hot with steamed rice or crusty bread.