Spicy Pork with Cinnamon (Pork Vindaloo)

4 Tablespoons canola oil
1 Tablespoon minced garlic
1 Tablespoon peeled and minced fresh ginger
1 teaspoon ground coriander
1 teaspoon cayenne
pinch ground cloves
1 teaspoon yellow mustard seeds
1 teaspoon ground cardamon
1 Tablespoon ground cinnamon
1/2 teaspoon ground black pepper
salt to taste
2 pounds boneless portk, cut from butt or sholder, excess fat removed and cut into 1 1/2 to 2 inch pieces
1/2 cup rice wine vinegar

Warm oil over medium heat in a large skillet that can later be covered. After about 2 minutes, add the garlic, ginger, spices and salt, stirring for a minute or two until the fragrances are released.

Add the pork and vinegar, stir, bring to boil and turn the heat to low. Cover and cook, stirring occasionally, until the pork is tender, at least one hour. Taste and add more red pepper, cinnamon, salt or vinegar if necessary. The recipe can be prepared a day or two in advance up to this point, cool, place in a covered container and refrigerate. Serve over white rice.

Number of Servings: 6

Recipe submitted by SparkPeople user DEANALOO.