2 ts Whole cumin seeds
2    Hot, dried red chilies
1 ts Black pepper corns
1 ts Cardamom seeds
3    In stick cinnamon
1 1/2 ts Black mustard seeds
1 ts Fenugreek seeds
5 tb White wine vinegar
1 1/2 ts Salt
1 ts Brown sugar
5 tb Vegetable oil
2    Medium onions cut into rings
1 1/3 c  Water
2 lb Pork cut into 1" cubes
1    One in cube ginger chopped
8    Cloves garlic peeled
1 tb Ground coriander seeds
1/2 ts Turmeric

Grind cumin seeds, red chilies, peppercorns,
cardamom seeds, cinnamon, black mustard seeds and
fenugreek seeds in a coffee-grinder or other spice
grinder. Put the ground spices in a bowl. Add the
vinegar, salt and sugar. Mix and set aside. Heat the
oil in a wide, heavy pot over a medium flame. Put in
the onions. Fry, stirring frequently, until the onions
turn brown and crisp. Remove the onions with a
slotted spoon and put them into the container of an
electric blender or food processor. (Turn off the
heat.) Add 2-3 tablespoons of water to the blender and
puree the onions. Add this puree to the ground spices
in the bowl. (This is the vindaloo paste. It may be
made ahead of time and frozen.) Dry off the meat cubes
with a paper towel and remove large pieces of fat,
if any. Put the ginger and garlic into the container
of an electric blender or food processor. Add 2-3
tablespoons of water and blend until you have a smooth
paste. Heat the oil remaining in the pot once again
over a medium-high flame. When hot, put in the pork
cubes, a few at a time, and brown them lightly on all
sides. Remove each batch with a slotted spoon and keep
in a bowl. Do all the pork this way. Now put the
ginger-garlic paste into the same pot. Turn down the
heat to medium. Stir the paste for a few seconds. Add
the coriander and turmeric. Stir for another few
seconds. Add the meat, any juices that may have
accumulated as well as the vindaloo paste and the
water. Bring to a boil. Cover and simmer gently for
an hour or until port is tender. Stir a few times
during this cooking period. Serve with rice.