Pork Vindaloo

Directions

1. Preheat oven to 300°F.
2. In a small bowl, combine flour, paprika, cumin, cardamom, cayenne, and cloves.
3. Season meat with salt and pepper.
4. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat, until shimmering.
5. Add half the meat and brown for about 2 minutes, then turn and brown for an additional 5 minutes.
6. Transfer cooked meat to a bowl and repeat the process, adding another tablespoon of oil to the pan before browning the remaining meat.
7. After transferring all of the browned meat to the bowl, add a tablespoon of oil to the pan and swirl to coat.
8. Add onions and ¼ teaspoon salt.
9. Cook over medium heat scraping the bottom with a wooden spoon, for about 5 minutes, until the onions are soft.
10. Add the garlic and cook for an additional minute, until fragrant.
11. Add the flour mixture, stirring to coat, and cook for about 2 minutes more, scraping the bottom of the pan.
12. Slowly pour in the broth, continuing to scrape the bottom and sides of the pan.
13. Stir in the tomatoes, bay leaves, sugar, vinegar, and mustard seeds, and bring to a simmer.
14. Add the pork and juices and return the mixture to a simmer.
15. Making sure that the pork is fully submerged, cover and bake 2 hours.
16. After removing the pan from the oven, skim any fat from the surface.
17. Remove the bay leaves and stir in the cilantro.
18. Serve hot.