Pork Vindaloo Recipe with Vinegar and Garlic

Name: Pork Vindaloo Recipe with Vinegar and Garlic
Prep time: 25 min
Cook time: 130 min
Total time: 395 min
Yield: 6 servings
Cuisine: Goan-inspired
Ingredients: 1 kg boneless pork shoulder, cut into 3-cm cubes; 120 ml cider vinegar; 6 whole garlic cloves, grated; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp cayenne pepper, or to taste; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp neutral oil; 3 whole large onions, thinly sliced; 350 ml water or low-salt broth

Pork shoulder simmers in a tangy vinegar marinade with onions and warming spices.

By Hez ArslanUpdated October 2, 2026

Total 6 hr 35 minMakes 6 servings

Jump to Recipe

This pork vindaloo is a tangy, warmly spiced stew with browned onions and a vinegar-based marinade. The source calls for a full cup of vinegar but does not say how much water to add; this version measures the vinegar more moderately and adds broth for braising. Marinate the pork in the refrigerator, then simmer until tender and adjust the heat at the table. Mix vinegar, garlic, turmeric, cumin, coriander, cayenne, salt and pepper; coat pork, cover and refrigerate 4 to 12 hours. Heat oil in a heavy pot and cook onions over medium heat 15 to 20 minutes until deeply golden. Add pork and marinade; cook, turning, until the meat loses its raw exterior and the spices smell fragrant.

Pork Vindaloo Recipe with Vinegar and Garlic

How to tell when it is ready

Uncover and simmer to thicken the sauce; taste for salt and serve hot.

Tips

Mix vinegar, garlic, turmeric, cumin, coriander, cayenne, salt and pepper.
Heat oil in a heavy pot and cook onions over medium heat 15 to 20 minutes until deeply golden.
Add pork and marinade.
Add water or broth, cover partly and simmer gently 1 1/2 to 2 hours, stirring occasionally, until pork is fork-tender.

Troubleshooting

If sauce is too sharp, simmer uncovered longer and taste.
If pork is firm, continue low simmer with a splash of water.

Substitutions

Use chicken thighs and reduce braising time, checking 74°C (165°F).
Use apple cider vinegar for a milder tang.

Variations

Add a cinnamon stick during the braise and remove before serving.
Stir in a small diced potato near the end.

Serving suggestions

Serve with steamed basmati rice.
Offer flatbread for the sauce.
Add sliced cucumber or yogurt on the side.
Finish with chopped cilantro.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly for up to 3 days; reheat gently until steaming hot.

Storage

Refrigerate promptly for up to 3 days; reheat gently until steaming hot.

Food safety

Marinate pork in the refrigerator, not on the counter; cook until fork-tender and avoid cross-contamination.

Frequently asked questions

How do I know pork vindaloo with vinegar and spices is ready?

Uncover and simmer to thicken the sauce; taste for salt and serve hot.

How should I store pork vindaloo with vinegar and spices?

Refrigerate promptly for up to 3 days; reheat gently until steaming hot.

Serve with steamed basmati rice. Refrigerate promptly for up to 3 days; reheat gently until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Pork Vindaloo Recipe with Vinegar and Garlic