Pork Vindaloo

• 1 teaspoon black peppercorns
• 1 teaspoon cumin seed
• 1 teaspoon cardamom seed
• 1 teaspoon mustard seeds
• 6 tablespoons red wine vinegar
• 1 teaspoon ground coriander
• 12 teaspoon paprika
• 12 teaspoon sugar
• 900 g lean pork, pricked with a fork
• 100 ml vegetable oil
• 1 onion, chopped
• 2 red chilies, fresh, chopped
• 1 red pepper, chopped
• 4 tomatoes, chopped
• 100 ml water

1. Dry-fry the peppercorns and cumin, cardamom and mustard seeds over a low heat until lightly coloured, then grind into a powder with a mortar and pestle.
2. Add the vinegar, coriander, paprika and sugar to the powder and stir well to make a paste.
3. Cut the pork into bite-sized chunks and arrange in a shallow dish.
4. Pour over the spice mixture and mix well.
5. Cover for at least two hours, or preferably overnight.
6. Heat the oil in a wok over a high heat, add the meat and marinade and cook, stirring, for five minutes.
7. Add the onion, chillies, pepper, tomatoes, and water.
8. Mix well.
9. Bring to the boil, then reduce heat, cover and simmer for one hour, or until the meat is tender and cooked through.

black peppercorns, cumin, cardamom seed, mustard seeds, red wine vinegar, ground coriander, paprika, sugar, vegetable oil, onion, red chilies, red pepper, tomatoes, water

Taken from www.food.com/recipe/pork-vindaloo-525119 (may not work)