Ingredients

• 1000 gms (2.22 lbs) Pork shoulder
• 100 mls (0.42 cup) Vinegar
• 10 Garlic cloves
• 50 gms (0.11 lb) Ginger
• 2 Onions
• 6 Dried red chilies
• 1 tbsp Cumin seeds
• 1 tsp Mustard seeds
• 1 tsp Turmeric powder
• 1 tbsp Coriander seeds
• 4 Cloves
• 1 Cinnamon stick, inch
• 1 Salt, to taste
• 3 tbsps Oil

Instructions

1. Cut the pork shoulder into bite-sized pieces.
2. In a blender, combine vinegar, garlic, ginger, dried red chilies, cumin seeds, mustard seeds, turmeric powder, coriander seeds, cloves, and cinnamon stick to make a smooth paste.
3. Marinate the pork with this spice paste and salt. Let it sit for at least 2 hours, preferably overnight.
4. Heat oil in a large pan over medium heat. Add finely chopped onions and sauté until golden brown.
5. Add the marinated pork along with the marinade. Cook on high heat for 5-7 minutes, stirring frequently.
6. Once the pork is browned, reduce the heat, cover the pan, and simmer for 45-60 minutes or until the pork is tender.
7. Check for seasoning and adjust salt if needed.
8. Serve hot with steamed rice or naan.

Notes

• Pork Vindaloo is a spicy, tangy Indian curry.
• Traditionally, it's known for its distinct vinegar and garlic flavors.