Vindaloo

Remove the stems from the dried Kashmiri chillies and soak them in warm water for 15 minutes.

Grind the soaked chillies, garlic, ginger, vinegar, cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, and salt into a smooth vindaloo paste.

Combine the pork with the vindaloo paste and marinate for at least 2 hours, preferably overnight.

Heat oil in a heavy-bottomed pot over medium heat.

Add the sliced onions and cook until lightly golden.

Add the marinated pork along with all the marinade. Cook for 8–10 minutes, stirring frequently.

Add water and bring to a gentle simmer.

Cover and cook over low heat for 45–60 minutes until the pork becomes tender.

Add the jaggery and stir well.

Simmer uncovered for 10 minutes until the sauce thickens and the oil begins to separate.

Taste and adjust salt if required.

Rest the vindaloo for at least 30 minutes before serving; the flavour improves significantly as it sits.

Serve hot with steamed rice, sannas, or crusty bread.