Pork vindalho (vindaloo)

Ingredients

• 1 kg pork with some fat, cut in 4 cm cubes
• 12–15 dried Kashmiri red chillies
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• 6 cloves and 2.5 cm cinnamon
• 1 whole pod of garlic (about 15 cloves)
• 5 cm ginger
• ½ tsp turmeric powder
• ½ cup Goan coconut-toddy vinegar or other vinegar
• 2 onions, finely chopped
• 1 tsp sugar or jaggery
• 2 tbsp oil
• Salt to taste

Method

1. Soak the chillies in the vinegar for 30 minutes. Grind with the cumin, pepper, cloves, cinnamon, garlic, ginger and turmeric to a smooth paste, using the vinegar instead of water.
2. Rub the paste and salt into the pork, cover and marinate overnight in the refrigerator.
3. Heat the oil and fry the onions until golden.
4. Add the pork with all the marinade and cook on high heat for 5 minutes, stirring.
5. Lower the heat, add ½ cup water, cover and cook slowly for 1–1½ hours until the pork is tender and the fat has melted into the gravy.
6. Stir in the sugar, check salt and sourness, and rest it for a few hours or a day before serving with rice or poi.