Goan-Style Pork Vindaloo with Spiced Vinegar

Ingredients

• 700 g diced pork shoulder
• 8 Kashmiri dried red chillies
• 8 clove garlic cloves
• 30 g fresh ginger, roughly chopped
• 4 tbsp cider vinegar
• 1 tsp cumin seeds
• 1 tsp ground cinnamon
• 200 g onion, finely diced
• 3 tbsp rapeseed oil
• 1 tsp mustard seeds

Method

1. 1

   Blend the Kashmiri chillies (soaked in hot water for 10 minutes), garlic, ginger, cumin seeds, cinnamon and vinegar to a smooth paste.

2. 2

   Toss the pork with the paste and leave to marinate for at least 20 minutes.

3. 3

   Heat the oil in a heavy casserole over a medium-high heat. Add the mustard seeds until they pop, then add the onion and fry for 10 minutes until deeply golden.

4. 4

   Add the marinated pork and all its paste; stir-fry for 5 minutes. Add 200ml of water and bring to a boil.

5. 5

   Reduce to a low simmer, cover, and cook for 35 minutes until the pork is very tender and the sauce is thick, glossy and deeply red. Serve with boiled rice.