By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
768 cal · 60 min
Goan Pork Vindaloo Curry
Recipe GLPRb33d0d432763fe
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Average rating: 3.8 (1)
A fiery and tangy Goan pork vindaloo with a complex spice blend. Tender pork shoulder is braised in a sauce built from vinegar, tamarind, and dry roasted spices including cumin, cinnamon, cloves, and dried chiles. The dish balances heat, sourness, and aromatic spice for an authentic Indian curry experience.
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Ingredients
2 lb Boneless pork shoulder, cut into 2-inch pieces
⅓ cup White wine vinegar
2 oz Fresh ginger, peeled and thinly sliced
1 tsp Cumin seeds
1 tsp Poppy seeds
10 whole Black peppercorns
6 whole Dried chiles de árbol, stemmed
4 whole Whole cloves
1 tbsp Tamarind paste
½ tsp Ground turmeric
4 clove Garlic cloves, peeled
4 clove Garlic cloves, roughly chopped
3 small Red Thai chiles or red jalapeños, stemmed
⅓ cup Canola oil
1 tsp Black mustard seeds
1 stick Cinnamon stick, halved
2 small Green Thai chiles, halved
1 large Yellow onion, sliced
1 tsp Jaggery or brown sugar
Kosher salt
Directions
Toast the cumin seeds, poppy seeds, black peppercorns, dried chiles de árbol, and whole cloves in a dry skillet over medium heat for 1-2 minutes, stirring frequently, until fragrant. Transfer to a spice grinder and grind to a coarse powder. Set aside.
Combine the ground spice mixture, tamarind paste, turmeric, 4 peeled garlic cloves, 3 red Thai chiles or jalapeños, and white wine vinegar in a food processor or blender. Add 2 tablespoons of water and blend until a smooth paste forms. Set the paste aside.
Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the black mustard seeds and let them crackle for about 30 seconds.
Add the halved cinnamon stick, 4 roughly chopped garlic cloves, and sliced onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onion begins to soften and the spices become fragrant.
Add the pork pieces to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned on the outside.
Pour the spice paste into the pot and stir well to coat the pork. Cook for 2-3 minutes, stirring frequently, until the paste darkens slightly and becomes more fragrant.
Add 1 cup of water to the pot and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cover and simmer for 25-30 minutes, stirring occasionally, until the pork is tender and cooked through to an internal temperature of 145°F.
Add the halved green Thai chiles and jaggery or brown sugar. Stir to combine and cook uncovered for another 2-3 minutes. Taste and adjust seasoning with additional salt as needed.
Remove from heat and let rest for 2-3 minutes before serving. Discard the cinnamon stick pieces and whole spices as preferred, or leave them in for a more traditional presentation.
Comments
Tamarind and chile de árbol will require a special trip—likely to an Indian or international market, since Charlotte's Harris Teeter, Food Lion, Publix, Walmart, and ALDI do not stock them reliably. Jaggery (unrefined cane sugar) is another specialty ingredient absent from standard chains. The recipe costs roughly $18–22 for four servings ($4.50–5.50 per serving), driven by the pork and the spice list; the long ingredient roster also means grinding or toasting multiple spices, which the 60-minute window does not account for—realistically budget 90 minutes if starting from whole spices. This is a labor-intensive, rewarding dish that does not suit a casual weeknight but works well as a planned weekend meal with leftovers that reheat beautifully the next day.
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