Pork Vindaloo: Pork shoulder: 4 lbs;Onion: One large chopped fine;Kashmiri chilies: around 12-15 nos.;Garlic pods: 3 big fat ones/ 4-6 small ones;Ginger paste: 1 ½ tbsp; Red wine vinegar/regular white vinegar: 1/3 cup;Turmeric: 1 tsp.;Red chili powder (the hot variety)/Cayenne pepper: 1 tbsp.;Salt to taste;Oil: 2 tbsp. To be roasted: Whole cumin seeds: 2 tsp.;Black peppercorn: 1/2 tbsp.;Cinnamon: 2” piece;Cloves: 4-6 nos.;Fennel seeds: 1 tsp.;Black mustard seeds: 1 tsp;Bay leaves: 2 nos.
This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think its worth it.