Method

• Rinse the pork and squeeze out any excess water.
  1 kg pork
• Season the pork with 1 tablespoon of salt, then refrigerate for 30 minutes.
  1 tablespoon salt
  
• Blend all the vindaloo masala ingredients until smooth.
  15 fresh red chilies, 3 dried red chilies, 1 teaspoon cumin seeds, 1 teaspoon ground turmeric, 10 cloves, 1 stick cinnamon, 0.5 teaspoon peppercorns, 1 teaspoon mustard seeds, 15 cloves garlic, 1 piece ginger, 200 ml palm vinegar
  
• Rub the masala and sugar all over the pork, then marinate in the refrigerator for 12 hours, or overnight.
  1 teaspoon sugar
  
• Heat the oil in a heavy pot.
  2 tablespoons oil
• Add the onion, ginger, and garlic, then sauté over medium heat until lightly golden.
  2 onions, 12 cloves garlic, 2 inches ginger
  
• Add the pork and stir well.
  
• Cook over low heat for 10 minutes, stirring occasionally.
• Add 1 cup of lukewarm water and 1 teaspoon of salt. Cover and cook over low heat for 30 minutes, stirring 4 to 5 times.
  1 cup lukewarm water, 1 teaspoon salt
  
• Add the tamarind soaking liquid, bring to a boil, then reduce the heat and cook, covered, for 15 minutes more, until the meat is tender.
  1 ball tamarind
  
• By the end, the oil will rise to the surface—don't discard it; that's where the flavor is.