Pork Vindaloo

First, prepare the garlic paste. Place 3 cloves of garlic, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together to a paste consistency. This mixture will keep in a sealed jar in the fridge for several weeks, so you can make a larger batch in advance.

In 1 tablespoon of oil, fry the sliced onion with 2 tablespoons of garlic paste until golden brown, add the tomatoes, vindaloo curry paste, sauté together for a few minutes, and add the cumin and a pinch of salt.

Add the pork and 200 ml of water to the mixture. Stir well, cover, and simmer for 30 minutes until the pork is cooked through.