Pork Vindaloo from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Se

Ingredients

• 1 tablespoon dark vinegar
• ¼ teaspoon fenugreek seeds
• ½ teaspoon coriander seeds
• 4 tablespoons clear vinegar
• 10 cm (4 inch) cinnamon stick, roughly broken
• ½ teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 4 dried chillies
• 1 teaspoon cloves
• 1 teaspoon black peppercorns
• 1 teaspoon jaggery or soft brown sugar
• 3 ripe tomatoes, roughly chopped
• 4 green chillies, chopped
• 5 cm (2 inch) piece of ginger, cut into matchsticks
• 6 cardamom pods
• 1 kg (2 lb 4 oz) leg of pork on the bone
• 2 onions, finely sliced
• 4 tablespoons oil
• 10 garlic cloves, finely sliced