Slow-Cooked Goan Pork Vindaloo with Tamarind and Red Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A tangy and spicy Goan pork curry simmered slowly to develop deep flavors of tamarind, red chilies, and traditional spices. This indian-inspired pork ready in about 145 minutes pairs pork shoulder, cut into 1-inch cubes, dry 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

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 6 whole dry red chilies
• 3 tbsp white vinegar
• 2 tbsp tamarind paste
• 6 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 whole cloves
• 1 (2-inch) piece cinnamon stick
• 1 tsp mustard seeds
• 1 medium onion, finely chopped
• 1/2 tsp turmeric powder
• 1 tbsp brown sugar
• 1.5 tsp salt
• 3 tbsp vegetable oil
• 1 cup water
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Toast 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 whole cloves, and 1 cinnamon stick in a dry pan over medium heat for 2 minutes until aromatic; grind to a fine powder and set aside.
2. Step 2: Soak 6 dry red chilies in warm water for 15 minutes, then blend with 3 tbsp white vinegar, 2 tbsp tamarind paste, 6 minced garlic cloves, 1 tbsp grated ginger, and the ground spice mix to form a thick paste.
3. Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat; add 1 tsp mustard seeds and wait until they start to pop, then add 1 finely chopped medium onion and sauté for 6-7 minutes until translucent and golden.
4. Step 4: Add 1.5 pounds pork shoulder cubes and brown for 5 minutes, stirring frequently to seal in juices.
5. Step 5: Stir in the prepared spice and tamarind paste, 1/2 tsp turmeric powder, 1 tbsp brown sugar, and 1.5 tsp salt; cook for 3 minutes until the oil begins to separate from the masala.
6. Step 6: 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 pork is tender and sauce thickens, stirring occasionally.
7. Step 7: Adjust seasoning if needed and garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed rice.