Goan pork vindaloo (Pork vindaloo)

1. Deseed the dried chillies and soak them in the coconut vinegar for 20 minutes. Toast the cumin, cloves, cinnamon and peppercorns in a dry frying pan for 1 minute, then grind them.

2. Put the chillies and vinegar into a blender with the garlic, ginger, ground spices, turmeric and sugar and blend into a smooth, thick paste.

3. Cut the pork shoulder into 3-4 cm cubes, rub thoroughly with the salt and two thirds of the paste, cover and refrigerate for at least 4 hours (ideally overnight).

4. In a heavy pan fry the finely chopped onions in the oil until golden, add the remaining paste and fry for 2-3 minutes.

5. Add the marinated pork, stir over high heat for 5-6 minutes, then pour in the water, cover and simmer gently for 60-70 minutes until the meat is tender and the sauce is thick.

6. Serve with plain boiled rice or Goan bread.

Tip: The name comes from the Portuguese "carne de vinha d'alhos" (meat in vinegar and garlic), which Goa transformed with local chillies and coconut vinegar. Vindaloo is tangy and hot, and even better the next day. If you can't find coconut vinegar, cider vinegar works too.