Spiced Goan Pork Vindaloo with Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A robustly spiced pork vindaloo featuring tangy vinegar and tender potatoes, simmered to rich perfection. This indian-inspired pork ready in about 105 minutes pairs pork shoulder (cubed), white vinegar, 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

• 600 g pork shoulder (cubed)
• 3 tbsp white vinegar
• 5 dried red chilies
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 (2-inch) cinnamon stick
• 1 tsp mustard seeds
• 6 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1 large onion (finely chopped)
• 3 medium potatoes (peeled and quartered)
• 4 tbsp vegetable oil
• 1/2 tsp turmeric powder
• to taste salt
• 2 cups water
• 1 tsp brown sugar

Instructions

1. Step 1: Soak 5 dried red chilies in warm water for 15 minutes. Dry roast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 1 cinnamon stick, and 1 tsp mustard seeds over medium heat for 3 minutes until fragrant. Grind the roasted spices with soaked chilies, 3 tbsp white vinegar, 6 minced garlic cloves, and 1 tbsp minced ginger into a smooth paste.
2. Step 2: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 8 minutes until golden brown.
3. Step 3: Stir in the prepared spice paste and 1/2 tsp turmeric powder, cooking for 5 minutes until oil separates and the mixture darkens.
4. Step 4: Add 600 g cubed pork and 3 quartered medium potatoes. Mix well to coat with the spice paste.
5. Step 5: Pour in 2 cups water, add salt to taste and 1 tsp brown sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until pork is tender and sauce thickens.
6. Step 6: Uncover and cook for an additional 10 minutes to reduce the sauce if needed. Serve hot with steamed rice or bread.