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Artichoke's Pork Vindaloo

This recipe is from Artichoke.

Ingredients

3 lbs pork shoulder, cut into 1-inch cubes

3 TBSP oil

3 medium onions, coarsely chopped

8 cloves garlic, minced

3 TBSP flour

1 TBSP paprika

3/4 tsp cumin

1/2 tsp ground cardamom

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1 1/2 cups chicken stock

1 can diced tomatoes

2 bay leaves

1 tsp sugar

2 TBSP red wine vinegar

1 TBSP mustard seed

1/4 cup fresh minced cilantro

Directions

Heat oven to 300. Season pork with salt and pepper. Brown pork in batches 2-3 minutes a side in Staub dutch oven over medium-high heat. Place browned pork in a bowl and set aside.
Add 1 tbsp oil to Staub dutch oven and add chopped onions and a pinch of salt until onions are soft, about 5 minutes. Stir in pressed garlic for about 30 seconds. Add flour, paprika, cumin, cardamom, cayenne and cloves. Stir until onions are evenly coated - about 2 minutes.
Gradually add stock stirring until flour is dissolved. Add tomatoes bay leaves, sugar, vinegar and mustard seeds. Bring to a simmer. Add pork and accumulated juices. Bring back to a simmer. Submerge the meat and cover, placing in oven for 2 hours.
Remove pot from oven, spoon off any fat from the top, remove bay leaves and stir in cilantro.

Artichoke Products Used