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Indian


2 lb. boneless pork shoulder, cut into 2� pieces
⅓ cup white wine vinegar
Kosher salt, to taste
1 tsp. cumin seeds
1 tsp. poppy seeds
10 whole black peppercorns
6 chiles de �rbol, stemmed
4 whole cloves
1 tbsp. tamarind paste
� tsp. ground turmeric
8 cloves garlic, 4 peeled, 4 roughly chopped
3 small red Thai chiles or 2 red jalape�os, stemmed
1 (2�) piece ginger, peeled and thinly sliced
⅓ cup canola oil
1 tsp. black mustard seeds
1 stick cinnamon, halved
2 small green Thai chiles or 1 serrano, halved
1 large yellow onion, sliced
1 tsp. grated jaggery or brown sugar

1. Toss pork, vinegar, and salt in a bowl. Cook cumin and poppy seeds, peppercorns, chiles de �rbol, and cloves in an 8� skillet until seeds pop, 1�2 minutes. Let cool and transfer to a spice grinder; grind into a powder and add to pork. Pur�e tamarind paste, turmeric, peeled garlic, red chiles, and ginger in a food processor into a paste and add to pork. Toss to coat; cover and chill 4 hours.

2. Heat oil in a 6-qt. saucepan over medium-high; cook mustard seeds and cinnamon until seeds pop, 1�2 minutes. Add chopped garlic, green chiles, and onion; cook until slightly caramelized, 8�10 minutes. Stir in pork and its marinade; cook until paste begins to brown, 5�7 minutes. Add salt and 1� cups water; boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until pork is tender, about 1 hour. Stir in jaggery; cook until thickened, 8�10 minutes.

Unrated