Goan Indian · Dinner

Pork vindaloo

Name: Pork vindaloo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 15 h
Yield: 6 servings
Cuisine: Goan Indian
Ingredients: 3 pounds boneless pork shoulder, cut in 1 1/2-inch cubes; 8 dried Kashmiri chiles, stems removed; 2 teaspoons cumin seeds; 1 teaspoon black peppercorns; 1 teaspoon mustard seeds; 1 small cinnamon stick; 6 cloves; 1/2 teaspoon turmeric; 10 garlic cloves; 2-inch piece ginger, sliced; 1/2 cup Goan palm vinegar or apple cider vinegar; 2 teaspoons kosher salt; 2 tablespoons neutral oil; 2 large yellow onions, thinly sliced; 1 cup water, plus more as needed; 1 tablespoon tamarind concentrate; 2 teaspoons jaggery or brown sugar; 6 cups steamed rice

Goan pork shoulder braised until succulent in a vivid vinegar-garlic masala of dried red chile, cumin, pepper, cinnamon, and clove.

About 15 hrTotal

About 3 hrActive

$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

3 pounds boneless pork shoulder, cut in 1 1/2-inch cubes
8 dried Kashmiri chiles, stems removed
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 small cinnamon stick
6 cloves
1/2 teaspoon turmeric
10 garlic cloves
2-inch piece ginger, sliced
1/2 cup Goan palm vinegar or apple cider vinegar
2 teaspoons kosher salt
2 tablespoons neutral oil
2 large yellow onions, thinly sliced
1 cup water, plus more as needed
1 tablespoon tamarind concentrate
2 teaspoons jaggery or brown sugar
6 cups steamed rice

Instructions

Toast dried chiles, cumin, peppercorns, mustard, cinnamon, and cloves until fragrant. Cool, then blend with turmeric, garlic, ginger, vinegar, and salt into a smooth red paste.
Coat pork thoroughly with the paste in a nonreactive container. Cover and refrigerate 8 to 12 hours; keep the marinade because it will be fully cooked in the braise.
Heat oil in a and cook onions until deeply golden, 12 to 15 minutes. Lift pork from the marinade, brown it in batches, and return all pork to the pot with every bit of marinade.
Add water, bring to a full boil, then reduce to a low simmer. Cover partially and braise 1 1/2 to 2 hours, stirring occasionally, until the pork is fork-tender and has passed 145°F; add splashes of water only if the masala threatens to scorch.
Uncover and reduce until the glossy sauce clings to the pork. Stir in tamarind and jaggery, then balance salt, vinegar tang, restrained sweetness, and chile heat before serving with rice.

Goa, IndiaGoan coastal cooking

From the table

About this recipe

Goan vindaloo descends from Portuguese carne de vinha d’alhos, transformed in Goa through local vinegar, garlic, chile, and warm spices rather than the later stereotype of maximum heat or potato.

Goan vindaloo descends from Portuguese carne de vinha d'alhos—meat with wine-vinegar and garlic—transformed in Goa with local vinegar and spices. Its name does not mean 'very hot with aloo': this version deliberately excludes potato and tomato, uses pork shoulder with some fat, and balances chile against vinegar, garlic, and warm spice. This Kwilt version follows the reviewed household adaptation: Preserve the Portuguese-Goan lineage found across credible versions, reject the potato-and-maximum-heat restaurant stereotype, and add explicit raw-marinade and pork-temperature safeguards.

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