Kerala pork vindaloo with vinegar and spices

Ingredients

• 1 kg of pork
• 750 g of onions, chopped
• 2 tomatoes, chopped into small pieces
• 2 tablespoons of hot pepper powder
• 1 teaspoon of turmeric
• 1 teaspoon of mustard
• 1/4 teaspoon of cumin
• A pinch of fenugreek
• 10 grams of garlic
• 1 cardamom, crushed
• 2 cinnamon sticks, crushed
• 5 cloves of allspice, crushed
• 10 grams of ginger
• 1 bunch of fresh cilantro
• 180 ml of vinegar (3/4 cup)
• 1 bell pepper, chopped into small pieces
• salt, to taste
• ghee, as needed
• 1/2 cup of water (approximately 120 ml)

Soak the mustard, fenugreek, and cumin in water, then grind them into a paste. Wash the meat, cut it into pieces, and place it in the pressure cooker with the paste, cardamom, cinnamon, cloves, salt, turmeric, and vinegar.

Cook until you hear two hisses. Let it cool, then remove the meat and set aside the cooking liquid. Remove the bones and skin from the meat, then brown it in ghee. Remove it.

In the remaining ghee, sauté the chopped onion and tomato until the oil starts to rise. Add the chili powder and the reserved cooking water, then add the chopped meat to the sauce.

Pour the water into the pot, bring to a boil, then add the bell pepper towards the end of the cooking time. Turn off the heat and garnish with fresh cilantro.