3 tablespoons white wine vinegar
2 dried red chiles
2 green chile peppers, seeded and minced
1/4 cup vegetable oil, I recommend coconut oil or grape seed oil
1 teaspoon cumin
1 teaspoon coriander
5 black peppercorns
1/2 teaspoon turmeric powder
2 green cardamom pods, only the seeds inside
6 whole cloves of garlic
10 cloves of garlic
1 inch piece of a cinnamon stick
1 2-inch piece fresh ginger, peeled a
salt to taste
2 pounds boneless pork shoulder, cut into 1-inch cubes
2 red onions, chopped
1 tablespoon oil
1 teaspoon black mustard seeds
1 cup roasted cashews
1/2 cup water
Create a vinegar paste by combining together the vinegar and all of the spices(all but the mustard seeds) in the blender.
Cover the pork with the marinade and let marinade overnight.
Heat the oil in a large dutch oven at medium heat, once up to temperature cook the onions until they are golden and transluecent.
Add the marinated pork and allow each side to brown, it should take 6-8 minutes on each side. Ensure there is 1 inch of liquid on the bottom of the pan, if not add some boiling water and cover the pan. Let it cook for 40-45 minutes, stirring occasionally.
Heat the 1 tablespoon of oil in a small pan, add the black mustard seeds and once they begin to pop vigorously, remove from the heat and add into the pot.
Combine the 1 cup roasted cashews with 1/2 cup of water in a blender and blend until smooth. Add this into the pot and allow the sauce to thicken. Feel free to leave this step out if you like, I enjoy the added creaminess that it adds to the dish.
Serve over rice, pasta with bread or just with a fork.