The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo.
This below recipe is that of my mother's who is an East Indian. The Goans make their vindaloo masala differently. My Dad who is a Goan (and an excellent Cook) would grind the masala using Kashmiri chillies, Ginger, Garlic, Whole Garam Masala (which is not used in my recipe).
We usually make this dish during festivals like Christmas and Easter and also if there is any special occassions like birthdays etc.
1 Kg pork with 1/2inch layer of fat.
1 tsp salt
Grind the following in Vinegar :-
10-15 Kashmir chillies
10-15 flakes of garlic
1 tbsp full cumin seeds
1 cup Palm Vinegar
1/4 tsp Salt
1 tsp Sugar
Wash and dry the Pork with a towel.
Meanwhile grind the above ingredients with vinegar to a fine paste.
Apply the masala paste to the pork and let it marinade in an earthen dish, or glass bowl for 8 hours or overnight.
Next day put all the pork in a vessel and cook on slow fire till tender.
PS : Taste the masala and adjust the sourness according to your taste. If you prefer it more sour you can add more vinegar at the time of cooking. Also if you prefer it more spicy add more red chillies whilst grinding the masala.
Also in the picture below you will not see I have not used much of pork fat, the dish is pretty dry. I avoid the fat as I feel it is unhealthy. But if you have fat in the pork use it as there is no need to add any oil to the dish and the pork will be succulent and even more tastier.