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Pork Vindaloo (Better The Next Day)
It's NOT just about heat it's about the vinegar and garlic. This needs to mature for a day before eating for the flavors to meld. Don't rush it.
Prep Time
240 minutes
Cook Time
90 minutes
Ingredients
Instructions
Soak chillies and spices in vinegar for 30 mins.
Grind the soaked spices into a smooth red paste (The Recheado).
Marinate pork cubes in this paste and salt overnight.
Heat oil in a pot, fry onions until brown.
Add the marinated pork and sear well.
Add water just to cover and simmer on low for 1.5 hours until pork is tender and oil floats.
Adjust vinegar/sugar balance. It should be tangy and spicy.
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