Ingredients
2 tsp Ground Cumin seed
1 tsp Ground Black Pepper
1/4 tsp Ground Cardamom seed
1 tsp Ground Cinnamon
2 tsp Mustard Powder
1 tsp Ground Fenugreek seed (from Indian Specialty Store)
1 TBS Ground Coriander
1 tsp Ground Tumeric
1 tsp Fine Sea Salt
1 tsp Cayenne Pepper (or more to taste)
1 tsp Brown Sugar
1 Cup Chicken Stock
3 TBS Apple Cider Vinegar
3 TBS Lime Juice
1 8oz Can of Tomato Sauce
10 TBS Canola Oil
2 Large Sweet Onions peeled, halved and sliced into thin half rings
2 TBS Ginger, minced with a microplane
2 TBS Garlic, minced with a microplane
2 Lbs Boneless Pork Country Ribs, Trimmed of excess fat cut into 3/4" to 1" cubes
Preparation
In a bowl combine spices, Sugar, Stock, Vinegar, Lime Juice and Tomato Sauce. Mix well.
Heat Oil in large fry pan until shimmering. Add onions and fry over medium high heat until well caramelized. The onions will be mostly dark, almost burned, and uneven with some pale bits, some golden and most of them darkened.
Add Ginger and garlic and heat through until fragrant. Add the spice mixture and bring to a boil. Simmer covered for an hour until the onions have disintegrated. (Alternatively, pressure cook for 15 mins.)
Add meat and bring to a boil. Stirring frequently, cook until the meat firms up.
Simmer, cover and cook for upto 2 hours, until meat is fork tender. (Alternativly, Pressure cook for 20 mins.)
Serve hot over plain steamed white rice.
