Pork In Hot And Spicy Cayenne Sauce – {Vindaloo}

1. Amount Measure Ingredient — Preparation Method
2. ——– ————- ——————————–
3. 1 1/2 pounds boneless pork shoulder or leg
4. ===== Marinade ====
5. 1 tablespoon coriander seeds
6. 1 teaspoon cumin seeds
7. 2 teaspoons mustard seeds
8. 10 dry red chile peppers
9. 1 teaspoon turmeric
10. 1/3 cup coconut or red wine vinegar
11. 1 tablespoon minced garlic
12. ===== Finish The Dish ====
13. 5 tablespoon mustard oil or olive oil
14. 1 cinnamon stick – (3" long)
15. 6 whole cloves
16. 1 cup finely-chopped onions
17. 1 tablespoon grated or crushed fresh ginger
18. 1 tablespoon paprika
19. 1 teaspoon Goan palm sugar
20. = (or jaggery or maple syrup)
21. 1 cup water
22. Coarse salt –to taste

Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight. Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are very soft — do not let them brown — about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.