Pork Vindaloo

Requirements

1 Kg Pork

2 Big Onions

Salt as per taste

15 Kashmiri Chillies,

4 – 6 Garlic flakes,

1″ Ginger

2 Teaspoons of Jeera,

1 and a 1/2″ Haldi,

1″ piece of Cinnamon

3 – 6 Peppers

3 – 6 Cloves

¼ cup Vinegar

Preparation

Grind the Kashmiri chilies, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or mixer until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Add salt for taste.

Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated and let it marinate for an hour.

Heat the vegetable oil in a vessel, stirfry the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade and cook, until the pork firms up. Pour in the water, bring to simmer, then reduce heat, cover and cook until the pork is tender.

Drop in 2 green chilies and 1/4 cup of vinegar. Simmer cook it until the gravy has thickened.Let it mature for 24 hours before consuming.

Before serving heat the Vindalho and add sugar, salt and vinegar if required.