Ingredients

• 1 kg pork shoulder with fat, cut into 4 cm pieces
• 20 dried Kashmiri chillies
• 150 ml Goan palm vinegar (toddy vinegar)
• 15 cloves garlic
• 30 g fresh ginger
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 8 cloves
• 1 stick cinnamon
• ½ tsp ground turmeric
• 300 g onions
• 3 tbsp vegetable oil
• 4 green chillies
• 1 tsp jaggery
• 250 ml hot water
• 1½ tsp salt

Method

1. 01
   Soak the chillies Shake out most of the seeds from the Kashmiri chillies, then soak them in the palm vinegar for about twenty minutes until soft.
2. 02
   Grind the masala Put the chillies and their vinegar into a blender with the garlic, ginger, cumin, peppercorns, cloves, cinnamon and turmeric, and grind to a very smooth paste.
3. 03
   Marinate the pork Rub the paste and one and a half teaspoons of salt all over the pork, cover the bowl, and refrigerate for about eight hours or overnight.
4. 04
   Fry the onions Heat the oil in a heavy pot over medium heat and fry the sliced onions, stirring often, until deep golden brown, about twelve minutes.
5. 05
   Cook out the masala Add the pork with all of its marinade and stir fry over medium high heat until the paste darkens and the oil starts to separate, about ten minutes.
6. 06
   Simmer the pork Swirl the hot water around the marinade bowl, pour it into the pot, cover, and simmer on low heat for about seventy five minutes, stirring every fifteen minutes, until the pork is tender.
7. 07
   Finish the gravy Stir in the jaggery and green chillies, taste for salt and sourness, then cook uncovered for about ten minutes until the gravy is thick and the fat floats on top.
8. 08
   Rest overnight Let the vindaloo cool, then cover and refrigerate it for about twelve hours so the flavours deepen.
9. 09
   Reheat and serve Reheat the vindaloo gently over low heat for about ten minutes until piping hot, and serve with steamed rice, sannas or Goan pao.