Pork vindaloo

Vindaloo is defined more by its acidity than its heat. The Portuguese, who used vinegar to preserve meat on long journeys, introduced its acidity to India about 600 years ago. The tamarind adds more fruity sourness. SERVES 4 generously

800g pork shoulder, cut into

3cm chunks

4tbsp coconut oil or

vegetable oil

500g onions (about 4 medium

onions), thinly sliced 12 garlic cloves, thinly sliced 6cm piece of fresh ginger,

peeled and finely chopped 4 medium-hot chillies, deseeded and finely chopped

400g tin chopped tomatoes 16 curry leaves

3tsp black mustard seeds 1tsp salt

5tbsp tamarind paste

FOR THE MASALA PASTE 2tbsp Kashmiri red chilli

powder or hot paprika 10 green cardamom pods,

seeds only

1tsp black peppercorns 6 cloves

1tbsp cumin seeds

1tbsp coriander seeds 1tbsp ground turmeric

6cm cinnamon stick

80ml banana vinegar (see method), or alternatively, use cider vinegar

5 very ripe bananas (for

the vinegar)

1 You’ll need to make the banana vinegar at least a few weeks ahead of time. Peel the bananas and mash them thoroughly in a bowl. Spoon the pulp into a jar – it shouldn’t be more than two-thirds full – close the lid and leave it somewhere cool and dark.

2 After a week, a banana 'fudge' will rise to the top and liquid will form beneath. Over the next fortnight or so, the liquid will ferment into vinegar. The longer you leave it, the more sour it will be. When it has the flavour you like, spoon out the fudge, pour the liquid through a fine sieve into a jug, then into a sterilised bottle.

3 To make the vindaloo, using a pestle and mortar or coffee grinder, reduce the masala spices to a rough powder. Stir in the vinegar to create a loose paste and tumble the pork through. Leave to marinate for 3 hours minimum, but ideally overnight.

4 Heat the oil in a large pan over a medium heat and fry the onions until soft, 12-15min at least, stirring regularly.

5 Add the garlic, ginger and chillies to the onions, and cook for 5min or so, stirring frequently. Add the tomatoes and curry leaves and use the back of a wooden spoon to encourage the tomato pieces to break down and soften into the sauce.

6 Add the pork, mustard seeds, salt and tamarind and bring back to a lively boil before lowering the heat to the laziest of simmers. Cover and cook for an hour or so, stirring once in a while.

7 Uncover and cook until the meat is really tender and the sauce has thickened nicely – this should take 30-45min. Serve with basmati rice and/ or some flatbreads.