1 kg. pork (boneless), cubed as desired and washed
1 kg. onions, sliced finely
5 - 6 tblsp oil
9 - 10 slit green chilies
1 pod garlic, chopped
2 inches ginger, chopped
Salt to taste
For vindaloo paste (ground very fine):
1/4 cup water
1/2 cup vinegar
17 Kashmiri red chilies
2 tsp cumin seeds
1 1/2 tsp coriander seeds
2 inches cinnamon
12 - 14 pepper corns
4 cloves
1 pod garlic, chopped
1 1/2 inch ginger, chopped

Pork Vindaloo

1. Apply the ground masala to the pork pieces and set aside for 4 - 5 hours to marinate or more if possible. The more, the better.
2. Heat oil, add onions and salt to taste and fry till the onions are cooked, translucent and about to turn brown.
3. Add ginger, garlic & chilies and fry for one minute. Add pork with all the marinade and fry stirring continuously.
4. Cover and cook stirring occasionally, as the pork should not stick to the bottom of the vessel. If necessary, add 1/4 cup of water. Usually it is not required as pork meat leaves it own soup while cooking.
5. Tastes best when hot and served with simple bread or pulao of your choice. It tastes best when made a day or two before and improves with time older it gets. It has an refrigerator life of one week.
   Serves: 6
   Preparation time: 40 minutes