Traditional Pork Vindaloo

• 1 1/2 teaspoons tamarind concentrate (available in Indian and specialty food stores)
• 1/4 cup hot water
• 1/2 teaspoons cumin seeds
• 1/2 teaspoons black mustard seeds
• 1/2 teaspoons coriander seeds
• 2 curry leaves (available in Indian and specialty food stores)
• 1 3 -inch cinnamon stick
• 1/2 teaspoon peppercorns
• 6 garlic cloves, halved
• 2 medium fresh hot green chilies, seeded
• 2 tablespoons chopped ginger
• 2 tablespoons, plus 1/2 cup mustard oil (available in Indian and specialty food stores)
• 2 pounds boneless lean pork, cut in 1-inch cubes
• 1/2 cup thinly sliced onions
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon cracked fenugreek seeds
• 2 teaspoons Indian chili powder
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 cup cider vinegar
• 1/4 cup water
• 1 cup finely-chopped onions Sauteed in 2 tablespoons vegetable oil until crispy brown; 1/4 cup finely-chopped fresh cilantro

1. In a small bowl whisk tamarind with water.
2. Heat a heavy skillet over medium heat.
3. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
4. Process to a fine powder and add to tamarind.
5. In a blender combine garlic, chilies to taste and ginger and process to a paste.
6. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined.
7. In a large bowl place pork and pour blender contents over; toss to combine.
8. Marinate covered 2 hours at room temperature or refrigerate overnight.
9. In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
10. Add onion and saute 10 minutes, or until lightly browned.
11. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
12. Reduce heat to medium and add pork and marinade.
13. Cook, turning pork often, 5 minutes.
14. Stir in vinegar and water.
15. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
16. Serve with rice, garnished with browned onions and cilantro.

tamarind concentrate, hot water, cumin seeds, black mustard seeds, coriander seeds, curry, cinnamon, peppercorns, garlic, green chilies, ginger, mustard oil, boneless lean pork, onions, ground turmeric, indian chili powder, ground coriander, salt, cider vinegar, water, onions

Taken from www.foodnetwork.com/recipes/traditional-pork-vindaloo-recipe.html (may not work)