A nice flavourful dish with plenty of spice & garlic but not so much that it overpowers the flavour of the pork. Serve with some rice, lentils, salad & flat bread for a complete meal. This dish can also be done with turkey or chicken.

Servings:
2 to 4
Preparation Time:
30 to 60 minutes (tougher cuts of meat need more time to cook)

Tools

• mortar & pestle (or spice grinder)
• measuring spoons
• medium bowl
• knife & cutting board (or food processor w/ fine grater attachment)
• heavy 9" to 10" pan w/ lid
• wooden spoon
• slotted spoon
• paper towel

Ingredients
spice rub

• 6 to 8 black peppercorns (or 1/2 t. fresh ground black pepper)
• 2 green cardamom pods (or 1/4 t. ground cardamom)
• 3 cloves (or 1/4 t. ground cloves)
• 1 t. corriander seeds (or 1/2 t. ground corriander)
• 1 t. cumin seeds (or 1/2 t. ground cumin)
• 1/4" stick cinnamon (or 1/4 t. ground cinnamon)
• 1/4 t. kosher salt

meat

• 1 lb. pork shoulder cut into 1/2" x 1/2" x 1" pieces

spices

• 1 medium onion, minced
• 8 garlic cloves, minced
• 2" fresh ginger, minced
• 3 T. grape seed oil
• 1 to 2 t. Spanish paprika
• 1 t. kosher salt

cooking

• 3 T. brown rice vinegar
• 1/2 c. chicken stock

finish

• 1 T. grape seed oil
• 1 t. black mustard seed
• 1/2 c. almonds

Cooking Instructions

1. Place the covered pan over medium-low heat.
2. Cut the meat and place into the medium bowl.
3. Grind the spice rub spices in the mortar & pestle and dump over the meat.
4. Coat the meat with the spice run and set aside.
5. Mince the onion, garlic & fresh ginger and toss w/ grape seed oil.
6. Dump onion, garlic & ginger into hot pan and spread it out with the spoon.
7. When you can smell the garlic & ginger, stir in the paprika & salt.
8. Stir & watch carefully. When the paprika darkens just a little, stir in the vinegar.
9. When you finish coughing, turn on the exhaust fan. :)
10. Stir and cook down the vinegar until the sharp odor passes and you can smell the spices again.
11. Stir in the spiced meat. Cover and cook for one minute. Stir, cover & wait again.
12. Uncover and stir in chicken stock. Cover. Reduce heat to low.
13. Cook covered for 20 to 40 minutes depending on how tough the meat is. (Shoulder ~30 minutes.)
14. Wash & dry medium bowl.
15. Uncover and remove meat to bowl with slotted spoon.
16. Raise heat to medium and stir & cook until sauce reduces to a loose glaze.
17. Pour glaze over meat. Rinse & wipe pan & return to medium heat.
18. Add oil & mustard seeds and wait for seeds to start popping.
19. Stir in nuts. Keep stirring gently until nuts start to brown.
20. Pour nuts & seeds over meat and toss before serving.

Source:
The basic recipe came from one of the Indian cooking shows on PBS but I do not remember which one.
Notes
I adjust the spices to suit my mood every time I make the dish. When I want more heat I will add some cayenne poweder to the spice run and/or red pepper flakes to the onions. When I want more savory I reduce the heat and add more clove, corriander, cumin and/or cinnamon.