Step 1: Marinate the Pork : In a large bowl, combine vinegar, oil, ginger-garlic paste, salt, turmeric, chili powder, cumin, coriander, black pepper, and garam masala. Add pork cubes and coat them evenly with the marinade. Cover and refrigerate for at least 2–4 hours, preferably overnight for deeper flavor. (Marination tenderizes the pork and infuses it with spices and tanginess.)

Step 2: Cook the Onions and Base : Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add onions and sauté until golden brown and caramelized — about 10–12 minutes. Add green chilies (if using), then stir in tomatoes and tomato paste. Cook until tomatoes soften and the oil begins to separate — about 5 minutes.

Step 3: Add the Marinated Pork : Add the marinated pork to the pan, stirring well to coat in the onion-tomato base. Sear the pork on medium-high heat for about 5–6 minutes, until lightly browned. Add 1½ cups water or stock, stir, and bring to a boil.

Step 4: Simmer the Vindaloo : Lower the heat, cover, and simmer for 45–60 minutes, stirring occasionally. Add more water if needed for desired gravy consistency. Once the pork is tender and the sauce has thickened, stir in brown sugar or jaggery to balance the tanginess. Taste and adjust salt, spice, or acidity (a splash of vinegar if you want it tangier).

Step 5: Cook the Basmati Rice : Rinse the rice under cold water until the water runs clear. In a saucepan, add water, butter/ghee, and salt, then bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 12–15 minutes. Fluff gently with a fork and keep covered until ready to serve.

Step 6: Garnish and Serve : Transfer the pork vindaloo to a serving bowl. Garnish with fresh coriander leaves. Serve hot with basmati rice or warm naan.