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Ingredients and seasonings used for make

1. Prepare 1 kg Pork
2. Use 15-16 Kashmiri Mirchi
3. Take 1 inch cinnamon stick
4. Prepare 1 tsp jeera
5. Take 4-5 cloves
6. Take 1 tsp black peppercorn
7. Prepare 1/2 tsp turmeric powder
8. Prepare 1 tsp vinegar
9. Prepare to taste Salt
10. Use 10-12 garlic cloves (minced)
11. Use 2 inch ginger (minced)
12. Take 1/2 cup vegetable oil
13. Prepare 5 chopped onions
14. Prepare 1 large tomato
15. Take 2-3 green chillies (slit)
16. Prepare 2 tbsp vinegar
17. Prepare 1small Soaked Tamarind lemon sized

Marinate as long as you can. Instructions Toss pork, vinegar, and salt in a bowl. Once you dice the bits you need to dry the pieces of pork. You can dry them up using a cloth as well to absorb all the water.

Instructions to make Goan Pork Vindaloo Recipe:

1. Grind the Kashmiri chillies, cinnamon stick, cumin, clove, peppercorns, and turmeric in a mixer grinder until the spices have been ground smooth. Mix with 1 tablespoon of vinegar to create a smooth paste. Season to taste with salt.
2. Place the cut pork pieces in a cooker and pressure cook it to 50% so that it becomes soft.
3. Mix the pork cubes with the spiced vinegar paste in a bowl. Keep aside for 1 hour so that the masalas infuse with the meat.
4. Heat the vegetable oil in a large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, for about 5-8 minutes. Add the pork and it's marinade, and cook, stirring in parts, until the pork cubes have firmed. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 30 minutes.
5. Add in the green chillies and 2 tbsps of vinegar. Cook uncovered for another 20-25 mins till the meat is tender and soft.
6. You can enjoy this Pork Vindaloo with goan sanna, rice roti or bread.
7. Done and ready to serve!

Then add some salt this should help dry the pieces even more. Pork Vindaloo finds its origin in Goa, on the west coast of India and is a very popular dish in this region. Serve the pork vindaloo with a green salad and basmati rice. The original—tender, juicy pork in a thick, tangy sauce that's aromatic with spices—is milder and more nuanced. Add the onion, ginger and garlic and sauté till light brown on medium heat.

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