450 g fat pork; cut into 2.5 cm cubes
4 cloves garlic; finely chopped
2 large onions; finely chopped
2 tablespoons vindaloo paste
2 tablespoons vinegar
50 g cooking fat
salt; to taste
Yield: 4 servings
Put the vat into a stewpan with the garlic and onions. Cook until the onions begin to change colour, then add the vindaloo paste and vinegar. Stir well and cook for 4 minutes on a low flame, making sure that the contents do not burn. Now add the pork and mix the whole thoroughly. Then cover with a well-fitting lid and cook over a low flame until the pork is tender. This dish needs constant watching, and if necessary, a little water can be added to form a rich gravy. Add salt to taste.