• Pork Vindalho

• 1 kg. Pork (boneless and fatty)
• 1 tsp. Salt
• 25 Kashmiri Chilies (deseeded)
• 1 large pod Garlic
• 5 green Chilies
• 1 tbsp. Cummin Seeds
• ¼ tsp. Turmeric Powder
• Vinegar as required
• ¼ tsp. Sugar

• Wash the pork and cut into 3-inch cubes. Wipe dry and apply salt. Grind the next 5 ingredients in vinegar. Marinate the meat in the spice paste for 2 hours or overnight and place in the fridge. Take a pan, pour the marinated meat, sprinkle sugar and cover the pan. Cook on slow fire till meat is cooked. Add salt and vinegar if necessary.