Goan Pork Vindaloo

Ingredients

• 1.2kg pork belly or shoulder, cut into 4cm cubes with the fat left on
• 15 dried Kashmiri red chillies, stems removed
• 4 dried byadgi or other mild red chillies
• 150ml palm vinegar or cider vinegar
• 12 garlic cloves
• 4cm ginger
• 1.5 tbsp cumin seeds
• 1 tsp black peppercorns
• 8 cloves
• 1 tsp black mustard seeds
• 5cm cinnamon stick
• 6 green cardamom pods, seeds only
• 1/2 tsp ground turmeric
• 1 tbsp jaggery or dark brown sugar
• 2 tsp salt
• 4 tbsp neutral oil
• 2 onions, finely sliced
• 200ml water
• 2 green chillies, slit

Before you cook

• Soak the dried chillies in the vinegar for 30 minutes until softened.
• Grind the cumin, peppercorns, cloves, mustard seeds, cinnamon and cardamom seeds to a powder.
• Blend the soaked chillies with their vinegar, the garlic, ginger, ground spice mix and turmeric to a thick smooth paste, adding no water.
• Rub the paste and 2 tsp salt into the pork cubes in a non-metal bowl, cover, and refrigerate overnight.

Steps

1. Take the marinated pork out of the fridge an hour before cooking so it comes to room temperature.
2. Heat the oil in a heavy casserole over medium heat.
3. Add the sliced onions and fry for 12 minutes until soft and browned at the edges.
4. Scrape the pork and all its marinade into the pot and turn the heat up.
5. Fry for 8 minutes, stirring, until the paste darkens and the meat is coated and no longer pink outside.
6. Pour in 200ml water and scrape the bottom of the pot clean.
7. Bring it to a simmer, cover, and cook on the lowest heat for 90 minutes.
8. Stir every half hour and add a splash of hot water if the sauce looks in danger of catching.
9. Check the pork after 90 minutes; it should be soft enough to break with a spoon.
10. Uncover the pot, add the jaggery and slit green chillies, and simmer for 20 minutes until the sauce thickens and a layer of red oil rises.
11. Taste and add a splash more vinegar if the sourness has cooked away.
12. Let the vindaloo rest off the heat for 15 minutes, or ideally overnight in the fridge, then serve with steamed rice or Goan pao.