1kgPorkPreferably with a thick layer of fat, cut into medium pieces
15Kashmiri chilliesIf you want it spicier add 3 more
1tbspTurmeric powder(Or 1 inch fresh turmeric chopped roughly. )
Grind the chillies and all other ingredients in a mixie with about 50 ml of the vinegar to form a paste.
Apply the paste on the pork pieces and marinate in a steel, glass or ceramic vessel overnight.
The next day, cook the pork mixture with the remaining vinegar on a medium flame for about an hour or till the meat and skin (tushin) is soft and tender. Stir occasionally.
After an hour, taste a piece of meat to see if it is tender enough. If the meat or skin needs more softening, cook for another 15 minutes. (It all depends on the meat and stove.)
Taste the vindaloo and check if more salt or vinegar is needed and as necessary. (Vindaloo doesn't require fixed measurements, so once it tastes' good to you that's it!)
Serve with rice or bread!
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