The Portuguese left their mark on Goan cuisine with the addition of vinegar in curries and pastes. Originally it was used as a substitute for wine, but it evolved to become a cornerstone of their cooking. Pork vindaloo is their most famous dish known for its fiery heat and it is adored by chilli afficionados around the world. Chunks of pork slowly simmer in aromatic sauce spiked with vinegar and spices such as cloves, cinnamon and cardamom until fork tender. This isn’t too hot, so up the chilli if you like. Other meats, such as lamb neck or shoulder, would also work very nicely.
To make the marinade, put all of the spices in a small frying pan and dry-fry, shaking the pan, over medium heat for 40 seconds or until fragrant. Remove from the heat and cool slightly. Put the toasted spices in a spice grinder or mortar and pestle and finely grind, then transfer to a food processor. Add all of the remaining ingredients and process until smooth.
Cut the pork into 5 cm (
Drain the meat and season well with salt and freshly ground black pepper. Reserve the marinade.
Heat 1 tablespoon of vegetable oil in a large frying pan over high heat and cook the meat, in batches, for 2 minutes on each side or until golden. Remove from the pan and set aside. Reduce the heat to medium-low. Add the remaining oil, onion and garlic and stir for 10 minutes or until soft. Return the meat to the pan, add the reserved marinade, the spices, tomato paste, vinegar and 425 ml (
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