About this recipe:Just the word ‘vindaloo’ could strike fear into the hearts of even the bravest of spice devotees. A long-time curry house favourite, this authentic version of the traditional Goan dish (which has Portuguese roots) is an intensely flavoured, tangy-sour dish. Its original name was ‘vin d’alhos’ meaning wine and garlic in Portuguese. Serve with fluffy rice and your favourite flatbreads.
Add the spices, chilli, garlic, fresh ginger and vinegar to your food processor or blender and blitz until smooth.
Place the pork into a large bowl and coat the meat in the spice paste, cover and place in the fridge for 2 hours.
Switch the slow cooker on to High and add the pork. Meanwhile, in a large frying pan, heat the oil then sweat the onions for ten minutes until translucent. Add tomato purée, chopped tomatoes, cinnamon stick and chicken stock, and bring to the boil. Pour into the slow cooker over the meat, replace the lid.
Cook for 4 hours on High or 8 hours on Low until the pork is very tender and the sauce has thickened.