Ingredients

Method

Start by heating the oil and adding the onions. Fry them until brown and crisp but not burnt.

While you wait for the onions to reach their desired brownness, blitz the ginger and garlic, whizzing them in a mini chopper until fine. Clean out the bowl of the machine as you will need it again soon.

Dry roast the 5 spices marked with a * in a small pan until aromatic, allow to cool.

Drain the onions, reserving the oil in the pan, cool a little, then put in the mini chopper along with the dry roasted spices, vinegar, sugar and salt. Whizz until smooth. This is the Vindaloo paste. Set it aside. ( You may make double and freeze half if you like .)

Reheat the oil used for the onions, ( adding to it if necessary ) until very hot and start adding the cubed pork, frying until seared brown. Do a few pieces at a time and move to a bowl before searing the next batch.

Into the same hot oil, put in the cinnamon sticks, sizzle, then add the garlic ginger paste and fry briefly on a medium heat. Add the turmeric and ground coriander and fry again.

Put in the Vindalho paste. Fry on a very high heat, scraping the bottom of the pan to ensure the spices fry properly, for about 2 minutes, then add the meat and its juices from the bowl. Fry the meat into the paste until the spices coat the meat thoroughly. Deglaze with a few drops of water if necessary. When the oil starts to separate from the meat, add approximately one cup of hot water then bring to a boil, turn down the heat and simmer for at least an hour, until the pork is cooked and very tender, stirring from time to time. Garnish with fresh coriander.

Reheat either in a microwave or a hot oven.

Serve with rice or soft bread rolls as Goans do, and a salad.