Because Goa is predominately Catholic, it is the only part of India where pork is eaten and Pork Vindaloo has become the regional specialty.
Ingredients:
1 onion chopped
1 bulb garlic, peeled
1 inch of ginger peeled and minced
3 - 5 tsp Goan Vindaloo (or more for a real heat fix)
1 tbsp tomato paste
1 tbsp brown sugar
2/3 cup apple cider vinegar
6 tbsp oil
2 lb. lean pork cubed
salt to taste
Method:
Combine all the ingredients except the oil, vinegar and pork in a food processor and blend until smooth using as much of the vinegar you need to create a paste. Pour the paste over the meat and rub it in until all pieces are thoroughly covered. Cover and marinate overnight in fridge.
Heat the oil and sear the meat over a medium high heat until evenly browned. Add the rest of the vinegar and continue cooking for 5 minutes on the higher heat, stirring in any of the remaining marinade paste.
Reduce heat, cover and simmer gently for about an hour until the meat is tender. add a small amount of water if necessary to keep from sticking. Salt to taste.
Serve on a bed of basmati rice with a side dish of mildly seasoned vegetables.
Serves 4-6