Vindaloo Pork Curry

• 2.5 lbpork shoulder, cubed
• 8 dried red chiles
• 0.25 cuppalm vinegar
• 1 tbspcumin
• 6 clovesgarlic

Instructions

1. 1

   Brown the pork shoulder in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook dried red chiles and palm vinegar in the same pot until softened and fragrant.

3. 3

   Return the pork shoulder, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Vindaloo Pork Curry taste finished.