| • | Put garlic, ginger and pepper corns in a grinder, to make a paste.
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| • | Add salt, cumin seed powder, table mustard seed powder, cinnamon powder, vinegar, sugar and reddish chilies to the paste.
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| • | Take a dish and pour the cooked paste into it.
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| • | Keep the pork pieces in the paste and allow them marinade for a few hours.
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| • | Heat the oil and fry the chopped up onions until they turn golden brown.
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| • | Now add the marinaded pork pieces to the deep-fried onions. Fry them until pork changes soft.
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| • | Add coconut feni and few drops of vinegar to the pork.
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| • | Cook it for about 2 minutes.
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| • | Goan Vindaloo is ready. Serve it red-hot with rice.
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