Pork Vindaloo

1. In a dry pan, lightly toast the Dried Kashmiri red chilies, Cumin seeds, Black peppercorns, Cloves, Green cardamom pods, and Cinnamon stick until fragrant. Let them cool.

2. Grind the toasted spices along with the Turmeric powder, Garlic cloves, and Fresh ginger into a fine paste using a small amount of White vinegar to aid the grinding process.

3. In a large bowl, combine the Pork shoulder cubes with the prepared spice paste and 5 grams of Salt. Mix well to ensure the pork is evenly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.