Vindaloo is a classic Goan curry, originally brought to India by the Portuguese. It is defined by its use of vinegar and a pungent blend of garlic, ginger, and dried red chilies, creating a signature hot and sour flavor. Pork is the traditional meat for this dish.

Prep Time	Cook Time	Serves
15 minutes + 12 hours (Marinating)	1 hour 15 minutes	6

Part A: Ingredients

• Meat: 2 lbs Pork Shoulder (cut into 1-inch cubes).
• Vindaloo Paste: 10-12 Dried Red Kashmiri Chilies (or a mix of hot/mild), 1/2 cup Vinegar (e.g., cane or white), 1 Tbsp Cumin Seeds, 1 Tbsp Mustard Seeds, 1 Tbsp Black Peppercorns, 10 cloves Garlic, 2-inch piece Ginger.
• Braise: 2 Tbsp Oil or Ghee, 1 large Onion (finely minced), 1 cup Water or Stock, Salt.

Part B: Instructions

Step 1: Make the Vindaloo Paste

1. In a dry pan, lightly toast the cumin seeds, mustard seeds, and black peppercorns until fragrant (1-2 minutes).
2. In a blender or spice grinder, combine the toasted spices, dried red chilies (stems removed), garlic, ginger, and vinegar. Blend into a smooth, pungent paste.

Step 2: Marinate the Pork

1. Rub the pork cubes thoroughly with the Vindaloo paste.
2. Marinate, covered, in the refrigerator for a minimum of 6 hours, or preferably overnight. The vinegar tenderizes the meat.

Step 3: Sear and Braise

1. Heat the oil or ghee in a large pot or Dutch oven. Add the minced onion and cook for 10 minutes until deep golden brown.
2. Add the marinated pork (scraping in all the marinade). Stir and cook for 5 minutes.
3. Add the water or stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour, or until the pork is fork-tender.

Step 4: Reduce and Finish

1. Remove the lid and increase the heat to medium. Simmer for another 15 minutes to reduce the sauce to a thick consistency. Stir gently to prevent sticking.
2. Taste for salt and adjust the balance (it should be intensely sour, savory, and spicy).