Pork Vindaloo - Anjum Anand's I Love Curry

I love a good cook book; I don?t buy as many as I?d like but there is something fascinating about seeing food from someone else?s perspective.  I love Curry from Anjum Anand?s gives us another chance to look at food through her eyes.

If you?ve been living under a rock Anjum has risen to fame, foodie fame but fame all the same, pushing her healthy take on Indian food.  She?s been on and off the Tele now for years and has been lauded by some as the Indian Nigella...
1 Tbsp Coriander Seeds
5-10 Dried Red Kashmiri Chillies (or 3-6 hotter Dried Red Chillies with the seeds shaken out)
6 Black Peppercorns
3 Green Cardamon Pods
4 Cloves, 2cm Cinnamon Stick
13g Ginger, peeled weight roughly chopped
7 fat garlic cloves
3 tbsp good quality white wine vinegar, or to taste
400g Pork Shoulder with some fat, in 2.5cm cubes
50g Pork Belly, in 2.5cm cubes
Salt, to taste
4tbsp vegetable oil
1 Small onion, finely chopped
 Sugar to taste

Using a spice grinder, grind the whole spices and chillies to a fine powder. (You can imagine this bit in her sexy voice if it helps?)

Heat the oil in a non-stick saucepan.  Add the onion and fry until golden brown.  Add the pork and marinade and brown gently over a moderate heat for six or seven minutes.

Reduce the heat to low, cover and cook for 40 to 50 minutes, or the pork is tender, checking every so often and adding a splash of water from the kettle if the pot looks like it is running dry.