Slow-Simmered Goan Pork Vindalho with Red Wine Vinegar

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A deeply spiced and tangy pork curry simmered slowly in a blend of Goan spices and red wine vinegar, capturing the essence of traditional Goan Catholic cuisine. This indian-inspired pork ready in about 130 minutes pairs pork shoulder, cut into 1-inch cubes, red wine vinegar, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, cut into 1-inch cubes
• 1/4 cup red wine vinegar
• 6 dried red chilies
• 1 tsp white mustard seeds
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 (2-inch) cinnamon stick
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 medium white onion, finely chopped
• 3 tbsp vegetable oil
• 1 cup water
• 1 1/2 tsp salt
• 1 tsp sugar

Instructions

1. Step 1: Toast 6 dried red chilies, 1 tsp white mustard seeds, 1 tsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 4 cloves, and 1 cinnamon stick in a dry skillet over medium heat for 2 minutes until aromatic, then grind to a fine powder using a spice grinder.
2. Step 2: In a bowl, combine the ground spices with 1/4 cup red wine vinegar, 6 minced garlic cloves, and 1 tbsp minced fresh ginger to create a paste.
3. Step 3: Marinate 1 lb pork shoulder cubes with the spice paste and 1 tsp salt, mixing thoroughly. Cover and refrigerate for at least 3 hours or overnight for best flavor.
4. Step 4: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat. Add 1 medium finely chopped white onion and sauté for 6-7 minutes until golden and soft.
5. Step 5: Add the marinated pork with all marinade and cook on medium-high heat for 5 minutes until the pork browns slightly.
6. Step 6: Pour in 1 cup water and sprinkle 1 tsp sugar, reduce heat to low, cover, and let it simmer gently for 1 hour 30 minutes, stirring occasionally, until the pork is tender and the sauce thickens and coats the meat.
7. Step 7: Taste and adjust salt if needed. Serve hot with steamed rice or Goan sannas.