Slow-Simmered Goan Pork Vindaloo with Tamarind and Warm Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A rich, tangy pork curry slow-cooked with tamarind and a blend of warming Goan spices, delivering a perfect balance of heat and acidity. This Indian-inspired pork recipe, ready in about 190 minutes, pairs pork shoulder, cut into 1-inch cubes, white vinegar, tamarind paste 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

• 500 grams pork shoulder, cut into 1-inch cubes
• 3 tbsp white vinegar
• 2 tbsp tamarind paste
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 6 pieces dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 whole cloves
• 1 small (2-inch) cinnamon stick
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp brown sugar
• 3 tbsp vegetable oil
• 1 cup water
• 1.5 tsp salt

Instructions

1. Step 1: In a dry skillet over medium heat, toast 6 dried red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 small (2-inch) cinnamon stick for 2-3 minutes until fragrant. Transfer to a spice grinder and grind into a fine powder.
2. Step 2: In a large mixing bowl, combine 500 grams pork shoulder cubes with 3 tbsp white vinegar, 2 tbsp tamarind paste, 5 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp turmeric powder, 1 tsp mustard seeds, 1 tsp salt, 1 tsp brown sugar, and the freshly ground spice powder. Mix well and marinate for at least 1 hour in the refrigerator.
3. Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add the marinated pork pieces and sear for 5-6 minutes until edges begin to brown.
4. Step 4: Add 1 cup water to the pot, bring to a gentle simmer, cover with a lid, and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce thickens to a rich consistency.