Slow-Cooked Pork Vindaloo with Red Chilies and Vinegar
A fiery Goan pork curry slow-cooked in a tangy red chili and vinegar marinade that melts in your mouth. This indian-inspired pork ready in about 140 minutes pairs pork shoulder, cut into 1-inch cubes, dried 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
- 600 g pork shoulder, cut into 1-inch cubes
- 6 dried red chilies
- 3 tbsp white vinegar
- 6 garlic cloves
- 1 inch piece fresh ginger
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 (2 inch) cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1/2 tsp turmeric powder
- 1 large, finely chopped onion
- 4 tbsp vegetable oil
- to taste salt
- 1 cup water
Instructions
- Step 1: Soak 6 dried red chilies in warm water for 15 minutes. Drain and blend with 3 tbsp white vinegar, 6 garlic cloves, 1 inch fresh ginger, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1/2 tsp turmeric powder, and a pinch of salt to form a smooth thick paste.
- Step 2: In a large bowl, combine 600 g pork shoulder cubes with the prepared red chili-vinegar paste, coating the meat thoroughly. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
- Step 3: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until deep golden and caramelized.
- Step 4: Add the marinated pork along with 1 cinnamon stick, 4 cloves, 2 bay leaves, and 1 cup water. Stir well, scraping up any browned bits.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce thickens.
- Step 6: Adjust salt to taste, remove whole spices, and serve hot with steamed basmati rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Vindaloo with Red Chilies and Vinegar 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 Pork Vindaloo with Red Chilies and Vinegar?
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 dried red chilies from drying out.
Can I substitute ingredients in Slow-Cooked Pork Vindaloo with Red Chilies and Vinegar?
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 Pork Vindaloo with Red Chilies and Vinegar 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 Pork Vindaloo with Red Chilies and Vinegar?
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.
