Slow-Cooked Goan Pork Vindaloo with Red Chilies
A rich and spicy pork vindaloo slow-cooked with vinegar, red chilies, and traditional Goan spices for deep, complex flavors. This indian-inspired pork ready in about 145 minutes pairs pork shoulder, diced, dried red chilies, white vinegar 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
- 600 g pork shoulder, diced
- 6 dried red chilies
- 3 tbsp white vinegar
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- 1 inch cinnamon stick
- 1 tsp mustard seeds
- 6 garlic cloves
- 1 inch piece ginger
- 1 large, finely chopped onion
- 1 tbsp brown sugar
- 3 tbsp vegetable oil
- 1 1/2 tsp salt
- 1 1/2 cups water
Instructions
- Step 1: Soak 6 dried red chilies in warm water for 15 minutes until softened, then drain.
- Step 2: Toast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 1 inch cinnamon stick, and 1 tsp mustard seeds in a dry pan over medium heat for 3 minutes until aromatic.
- Step 3: Grind the toasted spices with soaked red chilies, 6 garlic cloves, 1 inch ginger, and 3 tbsp white vinegar to a smooth paste.
- Step 4: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat, add 1 large finely chopped onion and sauté for 6-7 minutes until golden brown.
- Step 5: Add the prepared vindaloo paste to the onions and cook for 5 minutes, stirring constantly until the oil separates from the masala.
- Step 6: Add 600 g diced pork shoulder, 1 1/2 tsp salt, and 1 tbsp brown sugar; stir well to coat the pork with the masala.
- Step 7: Pour in 1 1/2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until the pork is tender and the sauce thickens.
- Step 8: Adjust seasoning to taste, remove from heat, and let rest for 10 minutes before serving with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Goan Pork Vindaloo with Red Chilies take to make?
Total time is about 145 minutes (25 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 with Red Chilies?
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, diced from drying out.
Can I substitute ingredients in Slow-Cooked Goan Pork Vindaloo with Red Chilies?
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 with Red Chilies 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 with Red Chilies?
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.
