Traditionally Vindaloo in the tropical coastal province of Goa is made with Pork because Goa is predominately Catholic. A fiery stew with Portuguese influence from colonial times where pork is cooked with Hot Indian chiles, vinegar (vin) and garlic (aloo).
1 large onion, chopped.
1 full bulb of garlic, peeled and crushed.
1 TBL fresh ginger, sliced.
2-4 tsp Goan Vindaloo
1 TBL tomato paste
1 TBL brown sugar
6 TBL vegetable oil or ghee
2 LB lean pork cubed
½ cup apple cider vinegar
1 + ½ cups stock or water
Salt to taste
Place onion, garlic, ginger, Goan Vindaloo, tomato paste, brown sugar in a food processor and blend. Add enough apple cider vinegar to make a paste.
Rub the paste into the meat until all pieces are thoroughly covered. Cover and marinate overnight in fridge.
Heat the oil in a Dutch oven and sear the meat over medium heat until evenly browned.
Add the rest of the vinegar and continue cooking for 5 minutes on medium-high heat. Stir in any of the remaining spice paste.
Add stock, season and bring to a boil.
Reduce heat, cover and simmer gently for about an hour until the meat is tender. Add water if necessary if reduced too much. Adjust seasoning and stir in cilantro.
Serve on a bed of basmati rice with yoghurt to temper the heat.