Instructions: Goa is the home of vindalho (vindaloo/vindallo etc.), that much basterdized dish.

Grind the spices, ginger and garlic in the vinegar. Marinate the pork in the mixture for 2 days in the fridge.

Cook, covered, until meat is tender. Do not add water during cooking. At end of cooking reduce sauce if necessary - you are aiming for a dryish consistency.

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