I'm going to follow up on this in a couple months, but for right now:
Vindaloo - a Goan curry inspired by the Portuguese dish of pork with wine and garlic, substituting vinegar for the wine; in foreign Indian restaurants, often served with potatoes because "aloo" means "potato."
Adobo - Filipino dish of meat cooked in soy sauce and vinegar, with bay leaves and garlic. Like vindaloo, it developed in a cuisine blending Iberian and Asian cooking.
Pork belly was slow-cooked in two vinegars (one pepper vinegar, one infused with curry leaves) with soy sauce, curry seasoning, onion, and garlic; tomato sauce was added and it continued to cook until the sauce had cooked down. Fried potatoes alongside.
Much more to say about this later.