When Lynn and Sandra told me they enjoy their pork cooked with Burgundy, I decided to create a vindaloo for them as, in the same way that their meat has a story, this dish dates back to the sixteenthcentury when the seafaring Portuguese brought back chillies from the New World and stopped in Goa where they used their wine (or wine vinegar), vinho, and garlic, alhos, to make a dish using the pigs
