Spicy Indian Pork Vindaloo

First, prepare the vindaloo paste. In a dry pan, toast the dried chilies, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, cardamom, and mustard seeds over medium heat for 2-3 minutes until fragrant. Let cool, then transfer to a blender with turmeric powder, peeled ginger, garlic, and white vinegar. Blend into a smooth paste, adding a little water if needed.

Place the cubed pork shoulder in a large bowl and thoroughly mix with the freshly prepared vindaloo paste. Cover and refrigerate for at least 4-6 hours, or ideally overnight, to allow the flavors to meld.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 8-10 minutes. Then add the marinated meat with the paste and sear for 5-7 minutes until the meat is browned on all sides.

Pour in the crushed tomatoes, water or broth, and add salt. Stir well, then bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for at least 1.5-2 hours, or until the meat is completely tender. If using potatoes, add them during the last 30-40 minutes of cooking to ensure they are cooked through.

Taste and adjust seasonings (salt, vinegar) if necessary. Garnish with fresh, chopped cilantro before serving. Enjoy with rice, naan bread, or chapati.