Slow-Cooked Goan Pork Vindaloo with Tamarind

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A rich and tangy slow-cooked pork curry infused with traditional Goan spices and tamarind for a perfect balance of heat and sourness. This indian-inspired pork ready in about 190 minutes pairs pork shoulder, cubed, white vinegar, tamarind paste 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 pork shoulder, cubed
• 3 tbsp white vinegar
• 2 tbsp tamarind paste
• 6 cloves garlic cloves, minced
• 6 dried red chilies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 small stick cinnamon stick
• 1 bay leaf
• 1 medium onion, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt

Instructions

1. Step 1: Dry roast 6 dried red chilies, 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp black peppercorns, 4 cloves, 1 small cinnamon stick, and 1 bay leaf in a skillet over medium heat for 2-3 minutes until aromatic; grind them into a fine powder using a spice grinder.
2. Step 2: In a bowl, combine 1 lb cubed pork shoulder with 3 tbsp white vinegar, 2 tbsp tamarind paste, 6 minced garlic cloves, the freshly ground spice powder, 1/2 tsp turmeric powder, and salt to taste. Marinate for at least 1 hour or overnight for best flavor.
3. Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until golden brown and fragrant.
4. Step 4: Add the marinated pork mixture to the pot and sear for 4-5 minutes, stirring frequently until the edges of the pork start to brown.
5. Step 5: Pour in 1 cup water and add 1 tsp sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is tender and the sauce thickens, stirring occasionally.
6. Step 6: Adjust salt and spice levels as needed and serve hot with steamed rice or Goan poi bread.