- Portion size 6 servings
- 3 lbs lean boneless pork shoulder butt
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 1/2 teaspoon ground coriander
- 1 1/2 teaspoon ground turmeric
- 3/4 teaspoons ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch ground cloves
- 2 tablespoons vegetable oil
- 2 onions chopped
- 6 cloves garlic sliced
- 1/4 cup white vinegar
- 1 tablespoon gingerroot minced
- 1 tablespoon grainy mustard
- 1/4 teaspoon hot pepper flakes
- 2 cups chicken stock
- 2 bay leaves
Trim any fat from pork; cut meat into 1-1/2-inch (4 cm) cubes. Place in bowl. In separate bowl, mix together flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves; sprinkle half over pork, tossing to coat well.
In large heavy saucepan, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as necessary. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add remaining spice mixture, onions, garlic, 2 tbsp (25 mL) of the vinegar, the ginger, mustard and hot pepper flakes; cook, stirring, until onions are softened, about 6 minutes.
Pour in chicken stock and remaining vinegar; bring to boil, stirring to scrape up any brown bits. Return pork and any accumulated juices to pan; add bay leaves. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Uncover and simmer until pork is tender and sauce is thickened, about 15 minutes. Discard bay leaves.