Vindaloo with pork

Ingredients for 4 servings:

• 1 kg pork shoulder
• 2 large onions, very finely chopped
• 1 tsp chili powder
• 250 ml vegetable stock
• some coriander, fresh
• 1 tsp cardamom
• ½ tsp black peppercorns
• 125 ml red wine vinegar
• 1 tsp ginger
• 4 garlic cloves
• 1 tsp sugar
• 1 large chili pepper(s)
• 1 pinch of cloves
• 2 tsp cumin
• ¼ tsp turmeric
• 2 tsp coriander, ground

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 45 minutes

spicy curry from Goa according to a British recipe

Chop all the ingredients for the marinade or blend them in a blender. Cut the meat into bite-sized cubes, cover with the marinade, and refrigerate overnight or for at least 8 hours. Sauté the onions with a little oil over medium heat for about 5 minutes. Add the chili powder and sauté for 1 minute. Carefully lift the meat from the marinade and add it to the pan. Increase the heat and fry for 5 minutes, stirring constantly. Add the remaining marinade and vegetable stock, bring to a boil, and simmer for 30-40 minutes, until the meat is tender and the sauce has thickened. Add some fresh cilantro, if desired. Serve with rice or naan bread. The color of the chilies influences the color of the sauce; feel free to use red for a pleasant color. You can also use fewer chilies or add a little milk to reduce the spiciness. The longer the meat sits in the vinegar, the shorter the cooking time will be.