Pork Vindaloo
By Petrina Verma Sarkar, indianfood.about.com

Hot and tangy, this dish is from the heart of beautiful Goa on India's western coast. Cooked in vinegar (in the Vindaloo Masala paste) and typically served 2 to 3 days after it is made. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

Vindaloo is a traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies. Restaurants in Goa offering traditional Goan cuisine serve vindaloo with pork, which is the original recipe.

Restaurants outside Goa serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the word aloo (आलू) means potato in Hindi, (as the name is a corruption of a Portuguese phrase with no Hindi etymology) traditional vindaloo does not include potatoes.

Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium (spiciness)" restaurant curry with the addition of vinegar, potatoes and chili peppers.

1 kg pork cut into 1" cubes with all the fat removed
8 tbsps Vindaloo Masala paste
2 large onions chopped fine
1 tbsp ginger paste
1 tsp palm/brown sugar or maple syrup
2" stick of cinnamon
6 cloves
3 tbsps vegetable/canola/sunflower cooking oil
Salt to taste
Water

Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.

Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute. Add the palm sugar and stir well. Add the meat only (leave behind marinade paste/liquid for later) and brown well. Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.

Stir well, reduce flame and cook till pork is tender. Serve with plain boiled rice or Jeera Rice.