Goa is the home of vindalho (vindaloo/vindallo etc.), that much bastardized
dish.
Ingredients
1kg Pork, cubed.
10 dried red chilies
6 peppercorns
1 inch piece of ginger
10 cloves of garlic
1 inch piece of cinnamon bark
5 cloves
vinegar (coconut if you can get it) – about 1 cup
Method
Grind the spices, ginger and garlic in the vinegar. Marinate the pork
in the mixture for 2 days in the fridge. Cook, covered, until meat is tender.
Do not add water during cooking. At end of cooking reduce sauce if necessary
– you are aiming for a dryish consistency.