Pork Vindaloo

• 2 lbs (1 kg) boneless pork, cut into bite-size pieces
• 1 1/2 tsp (7 mL) salt or to taste
• 10 dried red chilies, half of the seeds removed (see Notes)
• 10 black peppercorns
• 10 whole cloves
• 1 stick cinnamon, about 1 inch (2.5 cm) long
• 1 tsp (5 mL) cumin seeds
• 1/2 tsp (2 mL) mustard seeds
• 1/2 tsp (2 mL) granulated sugar
• 10 cloves garlic
• 1 piece peeled ginger root, 1-inch (2.5 cm) square
• 3/4 tsp (4 mL) cider vinegar
• 2 tbsp (25 mL) vegetable oil
• 3 cups (750 mL) finely chopped onions (about 2)
• 1/4 cup (50 mL) cider vinegar
• 1 cup (250 mL) grated potato
• 2 tbsp (25 mL) vodka (optional)

1. Rub salt into pork and set aside while preparing marinade.
2. Marinade: In a blender, combine chilies, peppercorns, cloves, cinnamon, cumin seeds, mustard seeds and sugar.
3. Grind to a fine powder.
4. Add garlic, ginger and 3/4 tsp (4 mL) vinegar.
5. Blend to a smooth paste.
6. Rub paste into pork.
7. Cover and set aside in refrigerator for 2 hours.
8. In a saucepan, heat oil over medium-high heat.
9. Saute onions until golden, 6 to 8 minutes.
10. Add pork and brown well, about 5 minutes.
11. Add 1/4 cup (50 mL) vinegar, potato, vodka, if using, and 1 1/4 cups (300 mL) water.
12. Mix well.
13. Cover and bring to a boil.
14. Reduce heat to medium and cook until pork is tender, 20 to 25 minutes.
15. Serve over steamed rice.

pork, salt, red chilies, black, cloves, cinnamon, cumin seeds, mustard seeds, sugar, garlic, ginger root, cider vinegar, vegetable oil, onions, cider vinegar, potato, vodka

Taken from www.cookstr.com/recipes/pork-vindaloo (may not work)