Slow-Simmered Pork Vindaloo with Tamarind and Red Chilies

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

A fiery Goan pork curry slow-cooked with tamarind, red chilies, and aromatic spices for tender, flavorful meat. This Indian-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, cubed, dry red chilies, white vinegar 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

• 600 g pork shoulder, cubed
• 6 pieces dry red chilies
• 3 tbsp white vinegar
• 1 tbsp tamarind paste
• 6 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 pieces cloves
• 1 small stick cinnamon stick
• 1 large onion, finely chopped
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 3 tbsp vegetable oil
• to taste salt
• 1 cup water

Instructions

1. Step 1: Toast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, and 1 small cinnamon stick in a dry pan over medium heat for 2 minutes until fragrant. Grind these toasted spices with 6 dry red chilies, 3 tbsp white vinegar, 1 tbsp tamarind paste, 6 minced garlic cloves, and 1 tbsp grated ginger to form a smooth paste.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 large finely chopped onion. Sauté for 6-7 minutes until onions turn golden and translucent.
3. Step 3: Add 600 g cubed pork shoulder, 1/2 tsp turmeric powder, and salt to taste. Brown the pork pieces for 5 minutes, stirring frequently.
4. Step 4: Stir in the prepared spice paste and cook for 3 minutes until the oil starts to separate and the mixture is aromatic.
5. Step 5: Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until pork is tender and the sauce thickens, stirring occasionally.