Pork "Vindalloo" - my way!

Pork "Vindalloo" - My Way!
(This is a very, very simple version of the original Vindalloo recipe - not all the usual ingredients are included, so not sure it can be called Vindalloo, but I called it that anyway! I also did not realise until after I had made it, that this delicious Indian dish originated from Goa, an old Portuguese colony. What a coincidence!)

Time: 45 minutes
Effort: Easy
Serves: 4

1 lb boneless pork loin or tenderloin cut into 1" cubes
2 tbsp olive oil or vegetable oil
2 large onions, sliced thinly lengthwise
1 medium tomato, chopped
1 cup water
5 tablespoons white wine vinegar 
2 teaspoons salt 
1 tsp brown sugar 
1-inch cube fresh ginger, chopped 
4 garlic cloves, sliced thin
1 tbsp ground coriander 
1 tsp turmeric 

2 tsps whole cumin seeds 
3 dried red chilies 
1 tsp black peppercorns  

4 mint leaves for decoration

Heat the oil in a large skillet until very hot. Add the pork cubes and brown on each side, then remove them onto a plate. Add the onions into the remaining oil and saute until golden. Add the pork, tomato, vinegar, water and the rest of the ingredients. Cover and simmer on medium until the pork is tender and the sauce has thickened. Don't forget to stir from time to time ! Serve on a bed of basmati rice and decorate with mint leaves.