Goan Pork Vindaloo in Pungent Brown Sauce

• 2 pounds pork shoulder boneless
• 1 1/2 pieces tamarind
• 14 each red chili peppers chopped
• 20 each cloves
• 2 teaspoons cumin seeds
• 2 teaspoons mustard seeds, black
• 3/4 teaspoon black peppercorns
• 2 tablespoons garlic minced
• 1/2 cup apple cider vinegar
• 1/2 cup peanut oil
• 2 each onions chopped

1. Trim the meat and cut into 3/4 inch pieces.
2. Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1 hour.
3. Work the tamarind with fingers to squeeze out as much pulp and juice as possible.
4. Strain into a bowl and set aside.
5. Discard the residue.
6. Heat a dry skillet over medium heat.
7. Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker.
8. Continue to cook.

pork shoulder, tamarind, red chili peppers, cloves, cumin seeds, mustard seeds, black peppercorns, garlic, apple cider vinegar, peanut oil, onions

Taken from recipeland.com/recipe/v/goan-pork-vindaloo-pungent-brow-47565 (may not work)