Pork Vindaloo is one of the most popular dishes in Goan cuisine and India as a whole. Vindaloo dishes are very closed tied historically with Portuguese cuisine, as the term Vindaloo originates from the Portuguese style of cooking called “vinha de alho”, which is a traditional Portuguese way of preparing meats with wine and garlic. This style of vindaloo is a traditional Goan Pork dish flavored with chilies, garlic, fresh ginger and vinegar. The unique sweet and savory taste of this dish coming from the combination of these spices makes it the unbelievably delicious and popular dish that it is. This dish can be also made with chicken or lamb.

*Serves 5-6*
Ingredients:
2 lbs pork, cut into cubes
4 tablespoon olive oil
2 green chilies, slit
4 onions, finely sliced
4 tablespoon vinegar
1 cup rice

For the spice:
16 kashmiri chilies
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1 cinnamon stick
6 cloves
1/2 teaspoon turmeric powder
12 garlic cloves, minced
2 teaspoon chopped ginger
5 tablespoon vinegar
2 teaspoon salt

Directions:
1) For the spice, grind all the ingredients to a smooth paste.
2) Marinate the pork in the spice paste in a bowl for at least 12 hours in the refrigerator.
3) Heat the olive oil in a frying pan and saute the onions until they are well browned.
4) Add the marinated pork to the pan and saute on high heat for 6-8 minutes. Add 2 cups of hot water and simmer until the pork is tender.
5) Add the green chilies, vinegar, and more salt if it is necessary. Let it simmer until the sauce is thick.
6) Serve with the boiled rice.