Vindaloo

Method

1. 1 Roast dried chilies, cinnamon, cloves, pepper, and cumin, then grind them with garlic, ginger, and all the vinegar, without adding a single drop of water.
2. 2 Marinate pork belly cut into 3 cm cubes in vinegar sauce for 12 hours; the word vindaloo comes from vinho e alho, meaning wine and garlic in Portuguese.
3. 3 Heat a dry pot, then add the meat and marinade. The pork fat will render out on its own, enough for frying, so no additional oil is needed.
4. 4 Simmer over low heat with the lid on for 40 minutes, opening the lid every 10 minutes to stir the bottom of the pot.
5. 5 Add palm sugar and cook for 8 minutes until the sauce thickens and the sweet and sour flavors are balanced.

With an appliance

• Pressure cooker 35 min

  Replace step 4: close the pressure cooker lid for 15 minutes at high pressure, then quickly release the pressure and simmer the sauce for 8 minutes with the lid open. Vinegar evaporates less, so reduce the amount of vinegar by 10 ml when marinating.