Slow-Cooked Goan Pork Vindaloo with Tamarind and Red Chili

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A fiery and tangy Goan pork curry where tender pork is marinated in a blend of spices, tamarind, and vinegar, then slow-cooked to perfection. This Indian-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, cut into 1-inch cubes, white vinegar, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cut into 1-inch cubes
• 3 tbsp white vinegar
• 1 tbsp tamarind paste
• 6 dried red chilies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 (2-inch) cinnamon stick
• 6 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 medium onion, finely chopped
• 1 tsp mustard seeds
• 3 tbsp cooking oil
• 1 cup water
• 1 1/2 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Dry roast 6 dried red chilies, 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 cinnamon stick in a skillet over medium heat for 2-3 minutes until fragrant; then grind to a fine powder using a spice grinder.
2. Step 2: In a bowl, combine 1 lb pork shoulder cubes with 3 tbsp white vinegar, 1 tbsp tamarind paste, the ground spice powder, 6 minced garlic cloves, 1 tbsp grated ginger, and 1 1/2 tsp salt; marinate covered in the refrigerator for at least 2 hours or overnight.
3. Step 3: Heat 3 tbsp cooking oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 finely chopped medium onion; sauté for 5-6 minutes until the onion is soft and golden.
4. Step 4: Add the marinated pork along with all the marinade into the pot; sauté for 5 minutes until the pork starts to brown.
5. Step 5: Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the pork is tender and the sauce thickens, stirring occasionally to prevent sticking.