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Goa is a former Portuguese province; their overseas territory of Portuguese India existed for about 450 years until it was annexed by India. This dish is a version of the famous, fiery Goan stews unique to Christians of that area. Made with onions and ripe tomatoes, and soured with vinegar,, the sauce has a mildly sweet and sour taste. Many types of meat can be used but the pork shoulder is perfect as the long cooking time will not dry out the meat. Traditionally vindaloo is spiced so as to make it quite hot as in this one. Don't miss out because of the heat simply back off of the amount of chiles and pepper used. This recipe, with a few minor modifications, comes from Indian Home Cooking by Suvir Saran and Stephanie Lyness.
Heat oven to 325o
Combine the spice paste ingredients into a bowl large enough for this and the pieces of pork and mix to combine. Add the pork pieces, and toss so that the seasoning clings to the pork. Cover and allow to marinate in the fridge 2-4 hours.
Puree the onions and tomatoes together and set aside.
Heat the oil in a large, heavy bottom pan to medium high heat. Add the pork pieces with its marinade and cook, stirring often, for about 10 minutes. Add the onion/tomato puree and stir well to combine. Add water as needed as the braising liquid shoud not completely cover the pork. Bring to a boil, cover the pan and place in the oven to finish cooking. After about an hour check the pork for tenderness. The pork should juicy and very, very tender. Return to oven if pork is not done. Adjust the salt for your preference and serve over Basmati rice.
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