Like any “curry,” this one contains several spices. But in this one, although it can be made quite hot, the flavor of cinnamon is dominant—and wonderfully offset by the addition of vinegar. If you can find mustard oil at an Indian or Pakistani market, use it here; not only is it the oil of choice for many Indian dishes, but it’s great for simply sautéing vegetables. Serve this with white rice or a simple pilaf. Other cuts of meat you can use here: Beef chuck or brisket (cooking time will be longer); chicken thighs, bone in or out; or lamb shoulder.

　　

Ingredients

makes 4 to 6 servings

　　2 tablespoons mustard oil (preferred) or other oil

　　1 tablespoon minced garlic

　　1 tablespoon peeled and minced fresh ginger

　　1 teaspoon ground coriander

　　1/2 teaspoon black pepper

　　Salt to taste

　　1/2 teaspoon cayenne or hot red pepper flakes, or to taste

　　Pinch of ground cloves

　　1 teaspoon mustard seeds (if not using mustard oil)

　　1 teaspoon ground cardamom

　　5 cinnamon sticks or 1 tablespoon ground cinnamon

　　2 pounds boneless pork shoulder (Boston butt or picnic), cut into chunks

　　1/2 cup rice wine vinegar or other good-quality mild vinegar

　　Chopped fresh cilantro leaves for garnish

　　

Step 1

Put the oil in a large skillet or flameproof casserole with a lid and turn the heat to medium. A couple of minutes later, add all the ingredients except the pork, vinegar, and cilantro and cook, stirring, for a minute or two, until the fragrances are released.

　　

Step 2

Add the pork and vinegar, stir, and bring to a boil. Adjust the heat so the mixture simmers gently, then cover and cook until the pork is tender, at least an hour. Stir from time to time; if the mixture dries out, add a little water. (You can prepare the dish to this point several hours in advance, cover, and set aside until you’re ready to eat, then reheat; or cover and refrigerate overnight before reheating.)

　　

Step 3

Taste, adjust the seasoning, garnish, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.