Method

1) In a large bowl, mix the pork with the garlic, ginger, Vindaloo spice blend, red wine vinegar and salt & pepper.

2) Marinade in the fridge for at least an hour.

3) Heat a pan with a drizzle of olive oil, add the onions and soften for a few minutes

4) Add in the pork, brown on either sides then add the stock and turn down the heat to a simmer

5) Cook on low for around 20 minutes

6) Sauce should have thickened – serve with rice, naan breads or extra chili if you dare!