Pork in Hot and Spicy Cayenne Sauce (Vindaloo)

Makes 4 servings

Ingredients:

1 1/2 pounds boneless pork shoulder or leg

Marinade:

1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons mustard seeds
10 dry red chili peppers
1 teaspoon turmeric
1/3 cup coconut or red wine vinegar
1 tablespoon minced garlic
5 tablespoons mustard oil or olive oil
one 3 inch cinnamon stick
6 whole cloves
1 cup finely chopped onions
1 tablespoon grated or crushed fresh ginger
1 tablespoon paprika
1 teaspoon palm sugar or maple syrup
1 cup water
coarse salt

Preparation:

Trim all visible fat off the pork and cut into 1-inch cubes and place
in a bowl.

Combine coriander, cumin, mustard and chilies, grind into a fine
powder and transfer into a measuring cup. Add turmeric, vinegar and
garlic and mix. Pour the marinade over the pork and rub well. Cover
and refrigerate overnight.

Heat the oil in a large heavy-bottomed pan over medium-high heat until
hot. Add the cinnamon, cloves, onions and ginger. Cook until the
onions are very soft - do not let them brown - about 5 minutes. Remove
pork from the refrigerator and drain, reserving the liquid. Add pork
to the onion mixture and cook until the meat is lightly seared. Add
paprika, palm sugar, water, salt and the reserved liquid and bring the
contents to a boil. Simmer pork for 1 1/2 hours or until very tender.
Serve vindaloo with plain or coconut rice.