Slow-Simmered Goan Pork Vindaloo with Tamarind and Red Chilies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

A tangy and spicy pork curry featuring the classic Goan vindaloo flavors of tamarind, vinegar, and fiery red chilies, slow-cooked for tender, flavorful meat. This goan-inspired pork ready in about 135 minutes pairs pork shoulder, cubed, white vinegar, tamarind paste 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

• 1 lb pork shoulder, cubed
• 3 tbsp white vinegar
• 1 tbsp tamarind paste
• 5 pieces dried red chilies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 small piece cinnamon stick
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 medium white onion, finely chopped
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp brown sugar
• 1 1/2 tsp salt
• 3 tbsp vegetable oil
• 1 1/2 cups water

Instructions

1. Step 1: Dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 small cinnamon stick in a pan over medium heat for 2-3 minutes until fragrant, then grind to a fine powder using a spice grinder.
2. Step 2: In a bowl, combine 1 lb cubed pork shoulder with 3 tbsp white vinegar, 1 tbsp tamarind paste, the freshly ground spice powder, 5 minced garlic cloves, 1 tbsp grated fresh ginger, 1/2 tsp turmeric powder, 1 tsp brown sugar, and 1 1/2 tsp salt. Marinate for at least 2 hours or overnight in the refrigerator.
3. Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 medium finely chopped white onion, sauté for 6-7 minutes until the onion turns translucent and golden.
4. Step 4: Add the marinated pork with all the marinade to the pot. Sear the pork pieces for 5 minutes, stirring occasionally until lightly browned.
5. Step 5: Pour in 1 1/2 cups water, bring to a boil, then reduce heat to low and cover. Simmer gently for 1 1/2 to 2 hours until the pork is tender and the sauce thickens, stirring occasionally to prevent sticking.