Tangy Goan Pork Vindaloo Simmered in Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fiery and tangy Goan pork curry marinated in vinegar and rich spices, slow-cooked until tender and bursting with flavor. This indian-inspired pork ready in about 270 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 370 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
• 1/4 cup white vinegar
• 6 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 small piece cinnamon stick
• 6, minced garlic cloves
• 1 tbsp ginger, grated
• 1 medium onion, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt

Instructions

1. Step 1: Soak 6 dried red chilies in hot water for 15 minutes, then grind with 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp black peppercorns, 4 cloves, and a small 1-inch cinnamon stick into a smooth paste using 1/4 cup white vinegar.
2. Step 2: In a bowl, marinate 1 lb cubed pork shoulder with the prepared spice paste, 6 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp turmeric powder, and salt to taste. Let rest for at least 2 hours, preferably overnight in the refrigerator.
3. Step 3: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until golden and fragrant.
4. Step 4: Add the marinated pork with all the marinade to the pan and sauté for 5 minutes until the pork is lightly browned.
5. Step 5: Pour in 1 cup water and add 1 tsp sugar, stirring well. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the pork is tender and the sauce thickens and coats the meat.
6. Step 6: Adjust salt to taste and serve hot with steamed rice or Goan pao.