Slow-Cooked Goan Pork Vindaloo with Vinegar and Red Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty and spicy Goan pork stew featuring slow-cooked marinated pork infused with vinegar, garlic, and dried red chilies. This indian-inspired pork ready in about 150 minutes pairs pork shoulder, cut into 1-inch cubes, white vinegar, dried red chilies 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, cut into 1-inch cubes
• 1/4 cup white vinegar
• 6 dried red chilies
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 4 cloves
• 1 (2-inch) cinnamon stick
• 8 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 2 medium onion, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp brown sugar
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Step 1: Soak 6 dried red chilies in 1/4 cup white vinegar for 20 minutes to soften.
2. Step 2: In a dry skillet over medium heat, toast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp mustard seeds, 1 tsp black peppercorns, 4 cloves, and 1 cinnamon stick for 3-4 minutes until fragrant. Cool and grind into a fine powder.
3. Step 3: In a blender, combine the soaked red chilies with vinegar, 8 minced garlic cloves, and 2 tbsp minced fresh ginger; blend to a smooth paste.
4. Step 4: In a large bowl, combine 600 g pork shoulder cubes with the chili-garlic-ginger paste, 1/2 tsp turmeric powder, the freshly ground spice powder from step 2, 1 tsp brown sugar, and salt to taste. Mix well, cover, and marinate for at least 2 hours or overnight in the refrigerator.
5. Step 5: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2 finely chopped medium onions and sauté for 8-10 minutes until golden brown.
6. Step 6: Add the marinated pork along with all the marinade to the pot. Sear the meat for 5 minutes, stirring frequently.
7. Step 7: 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 very tender and the sauce thickens.
8. Step 8: Adjust salt if needed, garnish with 2 tbsp chopped fresh coriander leaves, and serve hot with steamed rice or crusty bread.