A rich and tangy Goan pork vindaloo featuring a complex blend of spices and slow-cooked tender pork belly marinated in a vibrant, flavorful paste. This festive dish balances heat, vinegar, and sweetness for a perfect holiday feast.
Grind the dry spices into a fine powder: 30 Kashmiri chilies (15 with seeds removed), 2 teaspoons cumin seeds, 1 teaspoon mixed ground spices, 2 teaspoons turmeric, 20 cloves, 1/4 teaspoon mustard seeds, and a 7.5cm cinnamon stick broken into smaller pieces.
Add the wet ingredients to the spice powder: two 1-inch pieces of chopped ginger, 15 cloves of garlic, and 1 1/4 cups vinegar. Blend everything together into a smooth paste.
Cut about 2.5 kg of pork belly into small cubes and toss them thoroughly with the prepared marinade so all pieces are well coated.
Cover the bowl with plastic wrap and marinate the pork for at least 4 hours, preferably several days, to allow the flavors to fully develop.
Heat vegetable oil in a pan and sauté finely chopped onions until translucent, about 5 to 10 minutes.
Add the marinated pork to the onions, mix well, season with approximately 3 teaspoons salt, and cover with a lid.
Reduce the heat to medium-low and simmer for 20 to 30 minutes. Then remove the lid and add half a cup of water along with any remaining marinade from the bowl.
Taste and stir in 2 tablespoons vinegar and 2 1/2 tablespoons sugar, mixing well.
Cover again and cook slowly on low heat for about an hour, stirring occasionally.
Taste and adjust seasoning by adding more salt, sugar (1 tablespoon), or vinegar (1 tablespoon) if needed.