Pork Vindaloo | Spicy Indian Curry

First, we prepare a garlic paste. Put 3 cloves of garlic, 1 tablespoon of oil, and a pinch of salt into a food processor, blender, or mortar. Process everything into a smooth paste. This paste will keep for several weeks in a sealed jar in the refrigerator.

Heat 1 tablespoon of oil in a pan and fry the onion slices together with 2 tablespoons of the garlic paste until golden brown. Add the chopped tomatoes and the Vindaloo curry paste. Roast everything for a few minutes, then add the cumin and a pinch of salt.

Add the diced pork and 200 ml of water to the pan. Stir well, cover, and simmer for about 30 minutes until the meat is tender and cooked through.