pork vindaloo

Ingredients

• MARINADE
• 1/2 cup red wine vinegar
• 2 tablespoons ginger, minced
• 6 large cloves garlic, pressed
• 1 tablespoon mild paprika
• 1 tablespoon brown sugar
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly ground black pepper (i always use mixed peppercorns)
• VINDALOO
• 2 pounds pork shoulder, trimmed and cubed into 1/2-inch pieces
• 2 tablespoons vegetable oil such as canola or safflower
• 2 cups yellow onions, chopped
• 1 cup red peppers, chopped
• 2 to 3 bird's eye chili peppers (substitute kashmiri peppers), finely diced
• 2 tablespoons ginger, minced
• 4 large cloves garlic, pressed
• 2 tablespoons tomato paste
• 1 can (14 oz.) diced tomatoes
• 1 3/4 cups low-sodium chicken broth
• 1/4 cup dry red wine
• 1 tablespoon brown sugar
• 1/4 cup chopped cilantro, for garnish