Slow-Cooked Pork Vindaloo with Vinegar and Spices
A rich and spicy Goan pork vindaloo slow-cooked in a tangy vinegar and aromatic spice blend until tender and flavorful. This indian-inspired pork ready in about 150 minutes pairs cut into 1-inch cubes pork shoulder, white vinegar, soaked 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
- 700 g, cut into 1-inch cubes pork shoulder
- 1/4 cup white vinegar
- 6, soaked dried red chilies
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4 cloves
- 1 inch cinnamon stick
- 6, minced garlic cloves
- 1 inch piece, minced ginger
- 1 large, thinly sliced onion
- 1 tbsp brown sugar
- 1 tsp mustard seeds
- 3 tbsp vegetable oil
- 1 cup water
- to taste salt
- 2 tbsp, chopped fresh coriander leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dry roast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 inch cinnamon stick in a pan over medium heat for 2-3 minutes until fragrant; grind to a fine powder.
- Step 2: Blend the roasted spice powder with 6 soaked dried red chilies, 1/4 cup white vinegar, 6 minced garlic cloves, and 1 inch minced ginger into a smooth paste.
- Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat; add 1 tsp mustard seeds and sliced 1 large onion. Sauté for 8-10 minutes until golden and caramelized.
- Step 4: Add 700 g pork shoulder cubes and sear for 5 minutes until lightly browned on all sides.
- Step 5: Stir in the prepared vindaloo paste and 1 tbsp brown sugar; cook for 4-5 minutes until the mixture thickens and coats the pork.
- Step 6: Pour in 1 cup water, season with salt to taste, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until pork is tender and sauce is rich.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or bread.
Frequently asked questions
How long does Slow-Cooked Pork Vindaloo with Vinegar and Spices take to make?
Total time is about 150 minutes (30 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 Vinegar and Spices?
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 Pork Vindaloo with Vinegar and Spices?
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 Vinegar and Spices 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 Vinegar and Spices?
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.
