Vindaloo

Vindaloo is Goa's most famous dish - a sour, spicy pork curry, whose name comes from the Portuguese "carne de vinha d'alhos", meaning meat in wine and garlic. When the Portuguese brought the dish to Goa, the wine became vinegar, and a good handful of Kashmiri chillies and Indian spices were added. The result is an intense, dark red stew with a perfect balance of sour vinegar, sweetness, plenty of garlic, and a deep chilli warmth. It simmers slowly until the pork is completely tender. Serve it with steamed basmati - and preferably a piece of bread to soak up the rich sauce.

• Cuisine: Indian
• Time: Approx. 1 hour 45 minutes (plus marinating)
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Soak the dried chillies in a little warm water for 15 minutes. Then blend them into a paste with garlic, ginger, vinegar, ground cumin, coriander, turmeric, cinnamon, and a little sugar.
2. Cut the pork into bite-sized cubes and mix thoroughly with half of the spice paste. Marinate in the refrigerator for 1-2 hours or overnight.
3. Heat oil in a heavy-bottomed pot and sauté finely chopped onion until soft and golden.
4. Scrape the marinade off the meat and brown the pork cubes in batches over high heat until they have a good crust. Set aside.
5. Add the remaining spice paste to the pot with the onion and fry for a few minutes until the oil begins to separate and the aroma is rich and deep.
6. Return the meat to the pot with all the marinade, stir well, and add hot water until the meat is almost covered.
7. Cover and let the pot simmer gently for an hour and a half, until the pork is tender and falls apart. Stir occasionally and add a little water as needed.
8. The marinade that the meat has been in will now be thoroughly cooked with the meat for at least an hour and a half - making it fully food-safe. Remove the lid for the last 15 minutes so the sauce reduces and becomes thick and dark red. Season with salt and an extra splash of vinegar, and serve with basmati rice.

Tips

• Use plenty of garlic - vindaloo should have a distinct taste of garlic and vinegar. It is the dish's signature.
• Kashmiri chillies give the deep red color and a moderate heat. If you want it milder, remove the seeds from the dried chillies before soaking.
• Pork shoulder or neck with a little fat gives the most tender result after long braising.
• The dish only gets better the next day when the acidity and spices have melded together. Let it rest overnight.