Slow-Cooked Pork Vindaloo with Tamarind and Red Chilies
A fiery Goan pork curry simmered slowly with tangy tamarind and bold spices, delivering a robust and spicy flavor profile. This Indian-inspired pork recipe, 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 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
- 500 g pork shoulder, cut into 1-inch cubes
- 6 pieces dried red chilies
- 3 tbsp white vinegar
- 2 tbsp tamarind paste
- 6 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 small stick cinnamon stick
- 3 whole cloves
- 1 medium onion, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 3 tbsp vegetable oil
- 1 cup water
- to taste salt
- 2 tbsp chopped fresh coriander leaves for garnish
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 6 dried red chilies, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 1 small cinnamon stick, and 3 cloves in a dry pan over medium heat for 2-3 minutes until fragrant. Cool and grind to a fine powder.
- Step 2: In a bowl, combine 3 tbsp white vinegar, 2 tbsp tamarind paste, 6 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp turmeric powder, 1 tsp sugar, and the freshly ground spice powder to create a marinade.
- Step 3: Toss 500 g pork shoulder cubes in the marinade, coating well. Cover and refrigerate for at least 3 hours, preferably overnight.
- Step 4: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 finely chopped medium onion and sauté for 6-7 minutes until golden and translucent.
- Step 5: Add the marinated pork along with its marinade and 1 cup water to the pot. Stir, 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.
- Step 6: Season with salt to taste, stir well, and cook uncovered for an additional 10 minutes to reduce the sauce slightly.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving hot with steamed rice or Goan bread.
Frequently asked questions
How long does Slow-Cooked Pork Vindaloo with Tamarind and Red Chilies 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 Tamarind and Red Chilies?
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 Tamarind and Red Chilies?
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 Tamarind and Red Chilies 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 Tamarind and Red Chilies?
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.
