Slow-Cooked Goan Pork Vindaloo with Tamarind and Red Chili
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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add the marinated pork along with all the marinade into the pot; sauté for 5 minutes until the pork starts to brown.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Goan Pork Vindaloo with Tamarind and Red Chili take to make?
Total time is about 140 minutes (20 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 Tamarind and Red Chili?
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 white vinegar from drying out.
Can I substitute ingredients in Slow-Cooked Goan Pork Vindaloo with Tamarind and Red Chili?
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 Tamarind and Red Chili 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 Tamarind and Red Chili?
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.
