I have tried the vindaloo served in some British curry houses and I’m sorry to say it is mostly an amalgamation of those restaurants’ different curry sauces with lots of chillies, with no real Goan flavour. Those curries have little to do with real vindaloo… except that they are hot. An authentic vindaloo does use a fair amount of chillies, but that’s not its defining feature. It has wonderful spices, vinegar, ginger and garlic to bring the best out of the rich pork, and doesn’t have the thick sauce of curry house versions. This is a true vindaloo, with a light liquor. For the best flavour, cook the pork in minimal water so it stews, as much as possible, in its own juices. I quite like it with sautéed potatoes to soak up the lovely sauce. This is my version, learnt from a Goan, and but I have lightened up on the number of chillies he would use.