Go Goan Pork Recipe

Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.

Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency.

Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge for at least an hour, or even overnight if possible.

Heat the oil and fry the meat over a medium high heat until browned.

Add the vinegar and cook for 5 minutes on high, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender.

Serve hot with white rice.