Step 1: Prepare Tamarind

Place the dried tamarind in a small bowl and pour warm water over it. Let it soak for 10-15 minutes to soften.

Step 2: Make Vindaloo Paste

In a blender, combine the Kashmiri red chilies, ginger, garlic, cinnamon stick, cumin seeds, black peppercorns, and cloves. Blend these dry spices into a coarse powder. Then, add the soaked tamarind (including the soaking water) and coconut vinegar. Add 1/4 cup of water to aid blending. Blend until a smooth, thick paste is formed.

Step 3: Marinate the Pork

Place the cubed pork shoulder in a large bowl. Add the prepared vindaloo paste and 1 tsp of salt. Using gloves, thoroughly mix the paste and salt into the pork, ensuring every piece is well coated. Cover the bowl and refrigerate to marinate for 24 hours.

Step 4: Sauté Onions

In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the finely diced red onions and 1/2 tsp of salt. Sauté the onions, stirring occasionally, until they become translucent and slightly golden, about 5-7 minutes.

Step 5: Cook the Pork

Add the marinated pork to the pot with the sautéed onions. Mix well to combine. Pour in 1 cup of water. Cover the pot with a lid and let it cook on low heat. Stir every 5-10 minutes, adding small amounts of water if the curry starts to dry out. Continue cooking for about 45-50 minutes, or until the pork is fork-tender and the liquid has reduced significantly.

Step 6: Adjust Flavors and Finish Cooking

Once the pork is tender and the liquid has reduced, add the raw sugar (or black coconut jaggery), an additional 1 tbsp of coconut vinegar, and a splash of water. Stir well. If desired, add 1 tsp of Kashmiri chili powder for a deeper red color (though it may not significantly change the color). Continue to cook uncovered for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency. Taste and adjust seasoning if needed.

Step 7: Serve

Serve the hot Pork Vindaloo with steamed white rice. Garnish with fresh coriander for a touch of freshness and visual appeal.

• Marinate the pork for a full 24 hours to allow the flavors to deeply penetrate the meat.

• For an authentic taste, use pork shoulder with skin and fat, as it renders out delicious flavor and richness.

• If you can find black coconut jaggery, use it instead of raw sugar for a more traditional Goan flavor profile.

• Adjust the spiciness to your preference by adding more red or green chilies during the paste preparation or cooking process.

• Cook the vindaloo low and slow until the pork is fork-tender and the sauce has thickened to a rich consistency.

• For a spicier vindaloo, add more Kashmiri red chilies or other hot chilies to the paste.

• If you prefer, you can use boneless pork shoulder without the skin.

• Substitute raw sugar with black coconut jaggery for a more traditional sweetness and depth of flavor.