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