Pork Shoulder 2 pounds
Onion - white, 1 whole - will be diced
Vinegar 1/2 cup - any white would do, distilled, palm, or white wine
Ginger 2 inches
Serrano chili's 4
Garlic 4 cloves
Coconut milk 2 cups (the real thing not the water)
Cardium 5 cloves
Cinnamon 2 sticks
Cloves 5 whole cloves
Turmeric 1 teaspoon
Ground Cumin Seeds 1 teaspoon
Coriander Seeds ground 1 teaspoon
Ginger, ground 1 teaspoon
Chili powder 1 teaspoon
Kosher Salt 1 teaspoon
Ground Sugar 1 teaspoon
Cut the pork into 2 inch pieces
Cover the pork in the vinegar
Dice the ginger and smash the garlic. Remove the seeds and pith from the chilis. Blend together in a food processor after adding a teaspoon of Kosher salt and a tablespoon of water. Once blended add to the mixture.
Heat a nonstick pan. Add the whole spices - you can add a teaspoon of sugar and salt to it. Once it becomes fragrant remove and grind in a spice or coffee grinder. If you don't have whole spices it is ok to use ground spices and just add them.
Put the ground whole spices and the ground spices into the pork and vinegar.
Massage the mix into the meat.
Cover with plastic and put into the refrigerator for two hours.
---------- Once Two Hours are Finished
Head a dutch oven and add oil (canola, grapeseed, or olive) - 2 tablespoons. Once shimmering add a diced onion.
Pinch of kosher salt and sugar on the onions and stir. Once the onions are brown add the Pork and all the vinegar. Careful - it will steam some vinegar.
Add 2 cups of coconut milk.
Close the lid and simmer for 15 minutes.
After fifteen minutes remove the lid and cook for another 3 hours.
Serve over rice.