Prepare vindaloo paste according to recipe instructions. Set aside. (Get the recipe here)

Place pork in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.

Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and cook, stirring occasionally, for 2-3 minutes or until soft and translucent.

Add garlic, and fry, stirring, for one minute or until fragrant.

Add ground turmeric, red chili powder, tomato paste (tomato purée), tomatoes and vinegar. Sauté, stirring, for 2-3 minutes or until the tomatoes are mushy.

Add pork and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes. Pour in water. Stir to combine.

Bring to the boil. Reduce heat to medium. Cook, covered, for about an hour or until pork is cooked through and sauce is thick. Add more water if needed while cooking.

Garnish with chopped coriander (cilantro) leaves if you like.

Marinate pork with vindaloo paste. Turn on instant pot. In sauté mode, heat oil, and fry onions until soft. Add garlic and sauté for 1 minute. Add ground turmeric, chili powder, tomatoes, tomato paste and vinegar. Sauté for 2-3 minutes or until tomatoes are mushy. Add pork, sugar and water. Season with salt. Stir to combine. Put the lid on instant pot.

Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, remove the cooked pork from the sauce, turn on sauté mode, and simmer the sauce until it gets thick.

After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low.