Slow-Simmered Goan Pork Vindaloo with Tamarind and Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A fiery and tangy Goan pork curry featuring marinated pork chunks slow-cooked with tamarind, vinegar, and an aromatic blend of traditional spices. This indian-inspired pork ready in about 125 minutes pairs white vinegar, tamarind paste, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pound, cut into 1-inch cubes pork shoulder
• 3 tbsp white vinegar
• 1 tbsp tamarind paste
• 6 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 whole cloves
• 1 (2-inch) cinnamon stick
• 6, minced garlic cloves
• 1 inch piece, grated ginger
• 1 medium, finely chopped onion
• 1 tsp mustard seeds
• 3 tbsp vegetable oil
• 1 1/2 cups water
• 1 1/2 tsp salt
• 1 tsp sugar

Instructions

1. Step 1: Toast 6 dried red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 cinnamon stick in a dry skillet over medium heat for 2 minutes until fragrant. Grind the toasted spices to a fine powder and mix with 3 tbsp white vinegar and 1 tbsp tamarind paste to form a smooth paste.
2. Step 2: Marinate 1 pound pork shoulder cubes with the prepared spice paste, 6 minced garlic cloves, and 1 inch grated ginger 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 wait until they begin to pop, then add 1 medium finely chopped onion and sauté for 5-6 minutes until golden and translucent.
4. Step 4: Add the marinated pork with its paste to the pot and cook over medium-high heat for 5 minutes, stirring frequently until the pork is browned and the spices release a deep aroma.
5. Step 5: Pour in 1 1/2 cups water, add 1 1/2 tsp salt and 1 tsp sugar, stir well, then reduce heat to low, cover, and simmer gently for 1 1/2 hours until the pork is tender and the sauce thickens to coat the meat richly.