Goan Pork Vindaloo Curry | Saveur

Ingredients

• 2 lb. boneless pork shoulder, cut into 2" pieces
• ¹⁄₃ cup white wine vinegar
• 1 (2") piece of ginger, peeled and thinly sliced
• 1 tsp. cumin seeds
• 1 tsp. poppy seeds
• 10 whole black peppercorns
• 6 chiles de árbol, stemmed
• 4 whole cloves
• 1 tbsp. <a href="https://www.saveur.com/article/techniques/how-to-make-tamarind-paste/">tamarind paste</a>
• ¹⁄₂ tsp. ground turmeric
• 8 cloves garlic, 4 peeled, 4 roughly chopped
• 3 small red Thai chiles or 2 red jalapeños, stemmed
• ¹⁄₃ cup canola oil
• 1 tsp. black mustard seeds
• 1 stick cinnamon, halved
• 2 small green Thai chiles or 1 serrano, halved
• 1 large yellow onion, sliced
• 1 tsp. grated jaggery or brown sugar
• Kosher salt, to taste