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1
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
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2
Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
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3
Heat the oil in a wide, heavy pot over a medium flame.
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4
Add the onions.
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5
Fry, stirring frequently, until the onions turn brown and crisp.
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6
Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
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7
Add this puree to the ground spices in the bowl.
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8
-= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
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9
Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
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10
Heat the oil remaining in the pot once again over a medium-high flame.
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11
When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
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12
Now add the ginger-garlic paste to the same pot.
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13
Turn down the heat to medium; stir the paste for a few seconds.
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14
Add the coriander and turmeric; stir for another few seconds.
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15
Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
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16
Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
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17
Serve with Basmati rice and enjoy!
