| 1 |
Add 1 tablespoon oil and red wine vinegar and salt to the cut meat. Marinade covered at room temperature for 8 hours or in refrigerator for at least 24 hours. Instead of red wine vinegar, you can use ¼ cup red wine with a tablespoon of tamarind/lime. |
| 2 |
Heat 1 tablespoons oil in pan over medium heat. Add onion. Sauté until golden brown. |
| 3 |
Reduce heat to medium low. Add garlic. Add all the spices. Stir for less than a minute |
| 4 |
Add the pork without the marinade. Keep marinade. |
| 5 |
Cook pork until seared and slightly brown, should take 10 minutes or more depending on its size. |
| 6 |
Add the marinade and ½ cups of water. |
| 7 |
Lower the heat and simmer until pork is very tender (and falling apart) for about 30 minutes or more. |
| 8 |
Serve hot with Basmati rice. |
