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Trim the pork cheeks, removing any really tough sinews, then cut each one into three or four smaller nuggets.
Prepare the marinade. Grind the peppercorns, coriander seeds, cardamom seeds, cumin, cloves and fennel seeds using a spice grinder or mortar and pestle. Place in a large bowl and add the vinegar, garlic, ginger, grated onions, tomato puree, chilli flakes, turmeric, cinnamon and sugar and mix to a paste. Add the pork, massaging the paste into the meat well. Cover with clingfilm and refrigerate overnight, or for at least 6 hours.
Preheat the oven to 140°C (275°F, Gas Mark 1). Add 500ml (
In a heavy casserole dish, stew the finely sliced onions gently in the extra oil for about 15 minutes, or until soft, then add the fried meat before pouring in the marinade, stirring well and bringing to a simmer, making sure there is enough water to cover the meat.
Cover carefully and cook the stew in the oven for 3 hours, or until the meat is completely tender. The stew must not boil but cook at a very gentle temperature. Check the seasoning for salt and sharpen the flavour with lime juice. The vindaloo should be very piquant but not burningly hot. Sprinkle with the chopped fresh coriander leaves and serve with plenty of plain boiled basmati rice.
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