Vindaloo

Method

1. Break the stems off 4 dried Kashmiri chillies and shake out most of the seeds. Put them in a small bowl with 3 tbsp palm or cider vinegar and leave to soak for 20 minutes until softened and deep red.
2. Meanwhile, dry-roast 1 tsp cumin seeds, 0.5 tsp black peppercorns, 3 cloves, the cinnamon stick and 2 cardamom pods in a small dry frying pan over medium heat for about 1 minute, shaking constantly, until fragrant but not darkened. Tip onto a plate to cool, then grind to a powder in a spice grinder or mortar.
3. Blend the soaked chillies with all their vinegar, the ground spices, 3 garlic cloves, 10 g ginger and 0.25 tsp ground turmeric to a smooth, thick paste. Add a splash more vinegar only if the blades stall — the paste should stay stiff.
4. Put 180 g cubed pork shoulder in a bowl, add the paste and 0.5 tsp salt and rub it well into the meat with your hands. Cover and marinate for at least 4 hours at room temperature, or overnight in the fridge for the proper sour depth.