500gm of Pork Belly
6 Kashmiri Chilies (if you want it mild, deseed 3 chilies out of the 6)
1 ½ inches Cinnamon stick
1 tsp. of Cumin seeds
½ tsp. Turmeric powder
2 tsp. Ginger & Garlic paste
35gm of Dark Chocolate
3 tbsp. of Vinegar
Salt to taste
Cut the pork belly into big cubes, and keep it aside.
In a blender grind the chilies, cloves, cinnamon, cumin seeds till it forms powder. Then add the turmeric powder, ginger & garlic paste, tamarind and Dark Chocolate and grind with little water to make a thick paste. Then add the vinegar and give a quick whirl till amalgamated
Tip: if you do not have Goan vinegar, use Balsamic Vinegar to get the authentic Goan flavor.
Marinate the pork cubes with the vindaloo paste and salt for at least 3 hours. For best results marinate it overnight.
Heat a saucepan and pour the marinated pork along with its vindaloo paste. Add sufficient water to form gravy consistency and cook on medium low heat till the meat is cooked and tender.
Tip: You can add a tsp of Cashew Feni (Goan Liquor) towards the final minutes of cooking for the authentic goan flavor. You could substitute Feni with dry red/white wine.
If you have patience and can wait for atleast 12-24 hours after cooking…it tastes amazing, Or else you can also enjoy it the same day.
Serve Hot and Enjoy with Sanaas or Bread or Steamed Rice!