The following recipe is courtesy of Ujwala Samant.
Margaret Fernandez's Pork Vindalho:

Margaret was an administrative assistant at the Student centre. She is 
originally from Goa and so we'd speak in Marathi to one another. She gave me a 
bunch of recipes for vindalho and I sort of combined two to get the kind that 
stays a long while in the fridge. Don't be afraid of the number of green chilies
in the recipe, because the malt vinegar cuts down on some of the heat. Also, you
can always reduce the number.
 
1.5 kgs of pork (about 3.5 pounds?)
1/2 cup curry leaves

Grind:
20 red chilies
10 peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
4 green cardamom pods
2 small sticks cinnamon
2 tsps turmeric powder

Slice:
7 medium onions (red onions)
1 head of garlic
1 inch ginger
6 green chilies
30 centiliter of malt vinegar
25 centiliter of oil
salt

Grind the masala with vinegar. Cut the pork into cubes and wash with weak 
vinegar. Rub the meat with the ground masala and keep overnight. Heat the oil, 
add the curry leaves. When they turn gold, add the meat with all the other 
ingredients. Mix well, add the salt. Cover and simmer for about 2 hours until 
the meat is tender. Cool and then transfer into clean jars. Vindalho is great 
with sandwiches, with dal and rice, hot parathas. Do not add any water. If there
is some cooking juice, make sure it is all evaporated. The sauce should be 
almost nonexistent, just coating the pork with bits of onions etc. 

Ujwala Samant