Pork Vindaloo Pasty Filling

• 3 tablespoons oil
• 2 onions large dice
• 1/2 cup spice Paste
• 3 ounces tomato paste
• 2 fluidounces water
• 5 pounds pork marinated
• 5 pounds pork butt 1-inch cube
• 1 tablespoon turmeric
• 2 tablespoons chile powder
• 6 tablespoons sugar
• 6 fluidounces palm vinegar
• 1/2 teaspoon cloves
• 1/2 teaspoon cardamom
• 1 1/2 tablespoons cumin seed
• 1 tablespoon turmeric
• 3 tablespoons coriander seed
• 1 tablespoon fenugreek seeds
• 1/2 tablespoon cinnamon
• 2 1/2 ounces fresh ginger root
• 8 ounces thai chiles dried
• 9 ounces palm vinegar
• 1/4 cup sugar
• 1/2 cup tamarind pulp
• 1/4 cup kosher salt

1. 1. Combine all ingredients. Cover and refrigerate overnight.
2. 2. The following day puree the mixture in a blender to make a coarse paste.
3. 1. Combine all ingredients with pork and marinade over night.
4. 1. Heat oil and caramelize the onions.
5. 2. Add Spice Paste, and continue cooking for one minute.
6. 3. Combine water and tomato paste and add to pot, cook until the water is evaporated.
7. 4. Add pork.
8. 5. Reduce heat and simmer, stirring occasionally so the meat does not scorch or burn. When the Pork is very tender, adjust the seasoning for spice, salt and vinegar.

oil, onions, spice paste, tomato paste, water, pork, pork, turmeric, chile powder, sugar, vinegar, cloves, cardamom, cumin, turmeric, coriander seed, fenugreek seeds, cinnamon, ginger root, vinegar, sugar, tamarind pulp, kosher salt

Taken from www.yummly.com/recipe/Pork-Vindaloo-Pasty-Filling-2255334 (may not work)