Malaysian Vindaloo

Ingredients:

500 g pork (cut in cubes) or chicken (cut in bite-size pieces)

Ingredients A:

3 tbsp red wine vinegar

1 tsp salt

Ingredients B:

3 tbsp red wine vinegar

2 tbsp garlic, chop fine

2 tbsp ginger, ground

1 tbsp paprika

1 tsp ground cinnamon

1/2 tsp cardomon seeds, ground

1/2 tsp ground cumin

1/2 tsp black pepper, ground

1/2 tsp turmeric powder

1/2 tsp chili paste

1/4 cloves, ground

For frying:

Oil

1 cup onion, sliced thinly

1 cup tomato, chop coarsely

1 cup water

1/2 tbsp palm sugar or brown sugar

Cooking Instructions:

Marinate pork or chicken in ingredients A for 2 hours in the refrigerator. Place ingredients B in a blender and blend until smooth. Add spice to pork and coat. Marinate at least 4 hours, or overnight in refrigerator. Heat oil and fry onions until lightly browned. Add pork and spice mixture. Fry for 5 minutes. Add tomato and cook for 2 minutes. Add water and palm sugar. Bring to boil, reduce heat to medium and cook for 45 minutes until pork is tender and sauce has thickened. (Note: if you are using chicken, cook until chicken is no longer pink). Serve with rice.

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