Pork Vindaloo

• 2 tablespoons mustard oil (preferred) or other oil
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 teaspoon cayenne or hot red pepper flakes, or to taste
• Pinch of ground cloves
• 1 teaspoon mustard seeds (if not using mustard oil)
• 1 teaspoon ground cardamom
• 5 cinnamon sticks or 1 tablespoon ground cinnamon
• 2 pounds boneless pork shoulder (Boston butt or picnic), cut into chunks
• 1/2 cup rice wine vinegar or other good-quality mild vinegar
• Chopped fresh cilantro leaves for garnish

1. Put the oil in a large skillet or flameproof casserole with a lid and turn the heat to medium.
2. A couple of minutes later, add all the ingredients except the pork, vinegar, and cilantro and cook, stirring, for a minute or two, until the fragrances are released.
3. Add the pork and vinegar, stir, and bring to a boil.
4. Adjust the heat so the mixture simmers gently, then cover and cook until the pork is tender, at least an hour.
5. Stir from time to time; if the mixture dries out, add a little water.
6. (You can prepare the dish to this point several hours in advance, cover, and set aside until youre ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
7. Taste, adjust the seasoning, garnish, and serve.

mustard oil, garlic, fresh ginger, ground coriander, black pepper, salt, cayenne, ground cloves, mustard seeds, ground cardamom, cinnamon, pork shoulder, rice wine vinegar, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pork-vindaloo-386280 (may not work)