Vindaloo

Name: Vindaloo
Cuisine: Asian, Indian
Ingredients: 75ml cider vinegar; 700g pork shoulder, cut into 3cm chunks; 4 tbsp ghee, neutral or coconut oil; 500g onions, finely sliced (about 4 medium onions); 60g tamarind pulp; 10 garlic cloves, finely sliced; 5cm thick length of ginger, cut into slim matchsticks; 4 ripe tomatoes, diced; 2-4 small green chillies; 10 curry leaves (optional); 1 tbsp jaggery or soft brown sugar; 1 tsp salt; 1 tsp black mustard seeds; For the masala; 2 tbsp Kashmiri chilli powder or paprika; Seeds of 8 cardamom pods; 1 tsp black peppercorns; 8 cloves; 1 tsp cumin seeds; ½ tsp coriander seeds; ½ tsp turmeric; 5cm cinnamon stick