2 cups rice wine vinegar
20 cloves garlic, peeled
4 tablespoons paprika or more to taste
3 tablespoons sugar
2 teaspoons chili powder or more to taste
4 pounds wild boar or pork shoulder, cut into 1-inch cubes
3 tablespoons oil
¼ teaspoon red pepper flakes or more to taste
2 pounds okra, trimmed and cut in half lengthwise
3 cups steamed basmati rice for serving
4 limes, halved
1. To make the vindaloo paste, combine vinegar, garlic, paprika, sugar, chili, and salt to taste in a blender. Pulse until mixture reaches a smooth, pastelike consistency.
2. Season boar or pork with salt. In a large skillet over medium-high heat, heat oil, then sear meat on all sides. Add vindaloo paste and red pepper flakes to pan and mix well. Reduce heat to low, cover with lid, and slowly simmer until meat is fork tender, 30 to 40 minutes. Add okra, cover, and simmer 5 minutes. Remove lid, turn heat to high, and cook 3 minutes more, stirring often. Serve vindaloo hot over steamed rice with lime halves.