1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1½-inch / 3.75 cm cubes
2 Tbsp / 30 mL all-purpose flour
2 tsp / 10 mL ground cumin
1 tsp + ½ tsp / 7 mL EACH ground coriander and ground turmeric
¾ tsp / 4 mL ground cardamom
¼ tsp / 1 mL EACH ground cinnamon, salt and ground black pepper
2 Tbsp / 30 mL canola oil, divided
2 yellow onions, chopped
4 cloves garlic, minced
¼ cup / 50 mL white vinegar, divided
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL prepared yellow mustard
¼ tsp / 1 mL red pepper flakes
2 cups / 500 mL chicken broth
2 bay leaves
- Place pork cubes in large bowl.
- Combine flour, cumin, coriander, turmeric, cardamom, cinnamon, salt and pepper. Sprinkle half over pork cubes; toss to coat well.
- In heavy-bottomed pot, heat 1 Tbsp oil over medium-high heat. Brown pork in batches; remove to a clean plate.
- Reduce heat to medium; add remaining oil to pot. Add remaining spice mixture, onion, garlic, 2 Tbsp vinegar, ginger, mustard and red pepper flakes. Cook and stir until onions are softened, about 5 minutes.
- Add remaining vinegar and broth. Bring to a boil, scraping up any browned bits from bottom of pot.
- Return pork and any juices to pot. Add bay leaves. Reduce heat, cover and simmer 45 minutes, stirring occasionally.
- Uncover; simmer until pork is fork tender and liquid has thickened, about 15 minutes.
- Remove bay leaves before serving.