Pork vindaloo

Method

1. To make the marinade, mix together the vinegar, pepper, sugar, cardamom pods, cloves and chillies in a large bowl.
2. Add the pork and stir to coat thoroughly, then cover and put in the refrigerator to marinate for at least 4 hours.
3. To make the vindaloo paste, mix together the chilli powder, cinnamon, cumin, turmeric, ginger and garlic pastes, vinegar and mustard in a small bowl.
4. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 8 minutes, or until brown. Add the vindaloo paste and stir-fry for about 4 minutes, or until the oil separates from the spices.
5. Add the pork with the marinade and salt to the saucepan, and stir to mix through. If necessary, stir in 60 ml water to obtain a thick sauce. Cover and cook over a low heat for about 45 minutes, until the pork is tender. Check every 10–15 minutes during the cooking time and add 60 ml water when necessary so the curry does not dry out and the sauce remains thick – you should not need to add more than 250 ml water in total. Serve hot.