An authentic, spicy and hot vindaloo dish from the Goan community.

Marinade Ingredients

Quantity	Measure	Ingredient
1 1/2	cup	cider vinegar or malt vinegar
3	tbs	cumin seeds
24	lengthwise slices	ginger (25mm wide, 3mm thick)
24	cloves	garlic
24	whole	Thai or cayenne chillies (stems removed)
3	sticks	cinnamon (3 inches long each)
1 1/2	tsp	turmeric (ground)
3	tsp	salt
6	tbs	neutral oil
1/2	leg	pork (1 inch cubes) approximately 1.8kg

Directions

Cube the pork into one inch sized chunks.
Add the vinegar, ginger, garlic, and spices into a blender. Blend into a puree.
Massage the marinade into the pork.
Place it in the fridge and let it marinate for a few hours or overnight.
Heat the oil in a pan over medium-high heat.
Add the marinated pork. Stir occasionally for about 15 minutes. You’re looking to see the oil split from the meat.
Pour in ½ cup of water and scrape the bottom of the pan to deglaze it. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 15 minutes.
Stir in the cilantro, and serve.

Notes

I substituted 6 tablespoons of kashmiri chilli powder for the chillies. It was quite hot, but not uncomfortably so. You will need to determine the right amount of chilli for your tastes.

I recommend cooking this for 20 minutes using a pressure cooker instead of the method shown above. I will test this next time and amend the recipe if the results are better.

You might want to serve this with a cooling yoghurt side dish to help cool the mouth.

Pork Vindaloo

Marinade Ingredients

Directions

Notes