Vindaloo is one of India’s most famous curries, renowned for its smooth but searing-hot sauce. The recipe is one of the first modern Indo-European curries. The name Vindaloo is derived from the Portuguese carne de vinha d'alhos, a dish made with marinated meat. Its high level of heat is witness to the early importation of chilies to the Subcontinent from the New World.
This dish can be thrown together quickly or it can marinated and cooked more slowly for a deeper flavor. Vindaloo is even better when reheated after one or two days.
Cut the pork into 1 inch cubes. Set aside.
Flake the chiles and soak them in boiling hot water for 5 minutes.
Place the vindaloo masala, soaked chiles, garlic, ginger and the vinegar in a food processor and purée to a paste.
Mix 1/3 of the paste with the meat cubes and marinate a minimum of 30 minutes – ideally for a few hours. Set aside the remaining paste.
Slowly cook the onions in oil, stirring frequently. Once the onions are golden (approximately 15 minutes) add the remaining paste and cook for another 5 minutes. Add a little water should the paste begin to stick.
Add the meat, sugar, salt and enough water to cover.
Stew covered, stirring occasionally until the meat is tender and the sauce thickens (1 – 1 ½ hours).
Serve with white rice.