Pork Vindaloo

Ingredients

• 800 g pork shoulder
• 8 kashmiri chili
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 stick cinnamon
• 6 cloves
• 12 cloves garlic
• 4 cm ginger
• 100 ml palm vinegar
• 2 onion
• 1 tbsp jaggery

Steps

1. Toast chilies and whole spices, soak in vinegar 30 minutes.
2. Blend soaked spices with garlic, ginger, and jaggery into a thick paste.
3. Cube pork, marinate in the paste 2 hours.
4. Sauté sliced onions until deep golden, add pork with marinade, brown 5 minutes.
5. Add 400 ml water, simmer 60 minutes until pork is tender and sauce is thick.