Vindaloo Style Pork

• 2 tablespoons oil (more if you wish)
• 2 large onions
• 1 teaspoon mustard seeds
• 6 curry leaves
• 14 teaspoon ground cloves
• 6 garlic cloves, chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cardamom
• 2 small fresh red chilies, chopped
• 2 tablespoons ground cumin
• 1 teaspoon salt
• 12 teaspoon turmeric
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1 tablespoon tomato paste
• 700 g boneless pork shoulder, cut into 2 . 5 cm cubes

1. Heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
2. Add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
3. Stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again.
4. This will take about 2 minutes.
5. Mix the remaining vinegar with the tomato paste, then add to the onions, mixing well.
6. Add the pork pieces and stir to coat with the onion mix.
7. Add just enough water to cover the pork and bring to the boil.
8. Reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
9. It the sauce is too thin, remove the lid, remove the pork, increase the heat and boil until it reaches a consistency you are happy with.
10. Return the pork to the sauce.

oil, onions, mustard seeds, curry, ground cloves, garlic, ginger, ground cardamom, red chilies, ground cumin, salt, turmeric, white wine vinegar, water, tomato paste, pork shoulder

Taken from www.food.com/recipe/vindaloo-style-pork-178870 (may not work)