A spicy Anglo-Indian fusion from the restaurant recently voted the best in Britain
600g pig's cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours)
120ml vegetable oil
250g onions, finely chopped
240ml pork stock (or water)
1 tbsp coriander stem, chopped
For the marinade:
100ml Goan palm vinegar (or malt vinegar)
6-8 black peppercorns, crushed
1 tsp sugar
1 tbsp ginger paste
1 tsp garlic paste
For the spice paste:
8 whole red chillies
Seeds of 4 green cardamom pods
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
2 tbsp malt vinegar
Trim the fat and dice the meat to 1in squares. Combine the marinade ingredients, coat the meat and refrigerate for four hours. Make the spice paste by chopping and grinding the dry ingredients and combining them with the vinegar.
Heat the oil in a heavy-bottomed pan on a medium heat. Fry the meat until lightly browned, then set aside.
Add the onions to the pan with the remaining marinade and fry until brown, then return the meat and cook for five minutes.
Add the spice paste and cook for five more minutes.
Add the water or stock and reduce the heat, then cook until tender, adding the coriander for the final minute.
Gymkhana's suckling pig vindaloo. Photograph: Graeme Robertson