Pork Vindaloo

Marinade

• 800 g pork shoulder, boneless, diced (2 cm)
• 5 cardamom pods
• 5 cloves
• 4 fresh red chillies, halved
• 1 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• ½ tsp fenugreek seeds
• 30 g white wine vinegar
• 15 g red wine vinegar
• 1 Tbsp fine sea salt
• ½ tsp ground turmeric

Curry

• 30 g vegetable oil
• 200 g onions, quartered
• 5 garlic cloves
• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 250 g ripe tomatoes, quartered
• 2 - 6 fresh bird's eye chillies, halved, to taste
• 1 tsp brown sugar
• 80 g water
• 5 g fresh coriander leaves, chopped