Spices

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1 tsp brown sugar

1 Tbs tumeric powder

1 tsp ground cinnamon

½ tsp ground cloves

2 tsp cumin powder

2 tsp yellow mustard seed

1 tsp cayenne pepper

1 tsp salt

(optional) 2 Tbs Kashmiri chili powder

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Other Ingredients

3 Tbs red wine vinegar or palm vinegar

2 onions, chopped

1 bulb of garlic, peeled and minced

2 inches (5cm) ginger, peeled and minced

3-4 green chilies, chopped

2-3 Tbs mustard oil (or other cooking oil if not available)

2 lbs (1 kg) pork, preferably lean loin chops, cut in ½" cubes

(optional) 2-3 Tbs finely minced cashews

(optional) cilantro leaves, roughly torn

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Instructions

1. The night before, cut your pork into small cubes, approximately ½ in (1-2 cm). Place in a large, non-metallic bowl.

2. In a separate bowl, mix all of your dry spices together. Then, add the vinegar and mix into a thick paste. If you're using the Kashmiri chili powder, add two more Tbs of vinegar.

3. Mix the paste into the pork, making sure that all pieces have an even coating. This may take a few minutes, and is easiest done with your hands.

4. Cover your marinating pork and store in fridge overnight.

5. The next day, put your pork into a slow cooker on low.

6. Meanwhile, dice your onions, ginger, garlic, and chilies (which should be seeded and de-veined). Fry in the oil until softened and the liquid has mostly cooked off, then add to the slow cooker.

7. Slow cook for 5 hours, stirring occasionally.

8. Before serving, if you prefer a thicker consistency, stir in the minced cashews.

9. (optional) Top with cilantro leaves.

10. Serve with rice, naan or roti, and yogurt chutney.